I feel like I’m on a bit of a ginger kick at the moment. Like a lot of people we’ve both been skirting the edges of a cold in recent weeks. Whether or not it is actually an effective deterrent to winter bugs I don’t know, but there’s no harm in trying. Fortunately, I’m a big fan of the fresh flavour and warmth that ginger brings to food. It’s one of those ingredients for which I need very little encouragement. Especially when I’m cooking anything that could be considered Asian in origin.
It’s a good job I’m a fan, as this recipe for Ginger & Garlic Prawn Noodles contains quite a lot! It’s used in two places in this recipe. First up is the sauce that’s made before you start on anything else, yet added right at the end. The extra time allows the flavours to develop whilst also ensuring that every component of the dish is annointed by its warming savouriness. It’s fairly simple – made from soy sauce, honey, chilli flakes, garlic and a generous dollop of freshly grated ginger. Well, why make it any more complex than necessary?
The rest of the flavour hit comes from even more fresh shredded ginger and sliced garlic that forms the base of the stir fry. You can see how this dish got its name now, right? These two key flavours are stir-fried in the pan for a couple of minutes to release their flavours ahead of the remaining ingredients. I find the combination of pungent garlic, fresh ginger and sweet prawns to be really rather delicious. Especially alongside some nice crisp vegetables and tender noodles.
The end result is a beautifully colourful bowl of food, with flavours to match. Now I just need to hope that the double dose of ginger is enough to finally give my not-quite-cold the boot!
Ginger & Garlic Prawn Noodles
For the Sauce
- 4 tbsp Low-Sodium Soy Sauce
- 2 tbsp Honey
- 3 cm Root Ginger peeled and grated
- 2 cloves Garlic peeled and crushed
- ½ tsp Chilli Flakes
For the Stir-Fried Noodles
- 1 tbsp Vegetable Oil
- 2 cm Root Ginger peeled and cut into thin matchsticks
- 2 cloves Garlic peeled and thinly sliced
- 2 Shallots peeled and thinly sliced
- 1 Red Pepper deseeded and cut into strips
- 1 Green Pepper deseeded and cut into strips
- 200 g Raw King Prawns shelled and deveined
- 100 g Oyster Mushrooms cut into thick strips
- 100 g Broccoli Florets
- 300 g Straight to Wok Noodles
- 2 Spring Onions thinly sliced
- Small bunch Coriander Leaves chopped
- Start by making the sauce. Mix together the soy sauce, honey, ginger, garlic and chilli flakes. Put to one side until needed.
- Heat the vegetable oil in a wok, or deep frying pan, over a high heat. When it starts to smoke add in the ginger, garlic and shallots, and stir-fry for a few minutes until softened.
- Add in the peppers and fry for a further minute, before adding the prawns. Stir-fry until the prawns are pink and cooked through.
- Add the broccoli and mushrooms to the pan, then stir to mix through the other ingredients. Pour over the sauce, then add the cooked noodles and mix well.
- Stir-fry until the noodles are warmed through and coated in the thickened sauce.
- Divide between two bowls, then sprinkle over the spring onions and coriander.
- Serve immediately.
|Estimated Values per Serving|
|of which Saturates||4||g|
|of which Sugars||29||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|