Stir-fried ginger prawns, seasonal vegetables and noodles
A fragrant Thai stir-fry featuring juicy shrimp tossed with fresh ginger, spring onion leaves, mushrooms, and crispy vegetables. Served with tender wheat noodles, the dish is brought together by a light soy-based sauce that balances heat, sweetness, and umami. Ginger takes center stage, adding a warm, aromatic kick to this comforting and satisfying classic.
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Ingredients
Portions:
4
100 g
wheat noodles
150 g
peeled prawns
1 piece
yellow pepper, sliced
1 piece
red pepper, sliced
1 piece
onion, sliced
50 g
Judas ears, soaked and sliced
1 piece
orange carrot, julienned
1 tbsp
high sunflower oil
For the sauce:
2 tbsp
oyster sauce
1 tbsp
fish sauce
1 tbsp
fresh ginger, finely grated
0.5 tsp
tapioca flour
0.5 tsp
fine salt
0.5 tsp
ground white pepper
For garnish:
1 bunch
fresh chives, chopped
1 bunch
fresh coriander, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Cook the wheat noodles according to package instructions. Drain and set aside.
- In a large wok or frying pan, heat 1 tbsp of high sunflower oil over medium-high heat.
- Add the sliced onion, yellow pepper, and red pepper. Stir-fry for 2-3 minutes until slightly softened.
- Add the prawns, Judas ears, and julienned carrot to the pan. Stir-fry for another 3-4 minutes until the prawns are pink and cooked through.
- In a small bowl, mix 2 tbsp of oyster sauce, 1 tbsp of fish sauce, 1 tbsp of finely grated ginger, 0.5 tsp of tapioca flour, 0.5 tsp of fine salt, and 0.5 tsp of ground white pepper. Add to the pan and stir until everything is well coated.
- Add the cooked noodles to the pan and toss everything together for 2 minutes until heated through. Serve garnished with fresh chives and coriander.
For extra flavor, add a pinch of chili flakes when stir-frying the vegetables.
Ensure the prawns are thawed and patted dry before cooking for the best texture.