Ingredients :
2 tbsp Sesame oil
1 clove Garlic (crushed)
225 gm Fresh prawns (shrimps)
100 gm Mange-tout (cut in half diagonally)
100 gm Hon shemeji mushrooms
1 tsp Sesame seeds
3 tbsp Light soy sauce
75 gm Dried egg noodles
150 ml Stock
1 tsp Corn flour
Method :
Bring a large saucepan of lightly salted water to the boil, add the noodles and cook until tender
Drain and set aside
Meanwhile, heat the oil in a large frying pan, add the garlic, prawns, mange-tout and mushrooms and stir fry for 3 minutes
In a small bowl, blend the corn flour with a little water, add to the prawn mixture and stir-fry for a further 3-4 minutes
Serve immediately
2 tbsp Sesame oil
1 clove Garlic (crushed)
225 gm Fresh prawns (shrimps)
100 gm Mange-tout (cut in half diagonally)
100 gm Hon shemeji mushrooms
1 tsp Sesame seeds
3 tbsp Light soy sauce
75 gm Dried egg noodles
150 ml Stock
1 tsp Corn flour
Method :
Bring a large saucepan of lightly salted water to the boil, add the noodles and cook until tender
Drain and set aside
Meanwhile, heat the oil in a large frying pan, add the garlic, prawns, mange-tout and mushrooms and stir fry for 3 minutes
In a small bowl, blend the corn flour with a little water, add to the prawn mixture and stir-fry for a further 3-4 minutes
Serve immediately
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