Prawn, Asparagus & Noodle Stir Fry
Sauce
1/4 cup fish or vegetable stock
2 teaspoons hoisin sauce
1 tablespoon salt reduced soy sauce
2 tablespoons rice vinegar or white wine
Ingredients
700g cooked Prawns
100g Cellophane noodles (or rice noodles)
2 teaspoons peanut or macadamia oil
few drops sesame oil (optional)
1 tablespoon chopped fresh ginger
1 spring onion, chopped
1 bunch asparagus, woody stems discarded and chopped
1/2 cup lightly packed coriander leaves.
Peel and devein prawns, leaving tail intact. Pour boiling water over noodles
and soak for 10 minutes, then drain. Combine sauce ingredients. Heat oil in
a wok or non-stick frypan, add ginger and onion and stir fry 1-2 minutes. Add
asparagus and stir fry 1 minute, then prawns and cook a further minute. Pour
over sauce, add drained noodles and coriander and stir quickly just to heat
through. Serve immediately.