Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons orange marmalade
  • 2 tablespoons soy sauce
  • 1 garlic clove, finely chopped
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons red wine vinegar
  • 1 tablespoon sesame oil
  • 300g egg noodles
  • 1 tablespoon peanut oil, plus 1 teaspoon to toss noodles
  • 1 small red capsicum, thinly sliced
  • 1 onion, thinly sliced
  • 12 green prawns, peeled (tails intact), deveined
  • 4 spring onions, thinly sliced on an angle
  • Coriander leaves, to serve

Instruction

  • Combine the marmalade, soy, garlic, ginger, vinegar and sesame oil in a small bowl. Set aside.
  • Cook noodles in boiling salted water according to instructions. Drain, toss with 1 teaspoon peanut oil and set aside.
  • Heat remaining 1 tablespoon peanut oil in a wok or deep frypan over medium-high heat. Add capsicum and onion and stir-fry for 1-2 minutes until softened. Add prawns and stir-fry for 2-3 minutes until cooked through. Add sauce mixture, toss to coat prawns, then add noodles and toss for 1-2 minutes until heated through. Toss through spring onion and coriander and serve immediately.