Ingredients

The following ingredients have 4 Servings
  • 300g egg noodles
  • 2 tablespoons rice bran or sunflower oil, plus extra to drizzle
  • 2 tablespoons cornflour
  • 1/3 cup (80ml) tomato sauce
  • 1/4 cup (60ml) soy sauce
  • 1 tablespoon brown sugar
  • 6 garlic cloves, crushed
  • 1 tablespoon finely grated ginger
  • 400g green prawns, peeled, deveined (tails intact)
  • 1/3 cup (100g) sweet chilli sauce
  • 1 tablespoon lime juice, plus wedges to serve
  • 100g baby spinach leaves
  • 3 spring onions, shredded
  • 1/2 bunch coriander, leaves chopped

Instruction

  • Cook the noodles according to packet instructions and drain. Toss with a little oil.
  • Meanwhile, dissolve cornflour in 2 tablespoons water, then combine with tomato sauce, soy sauce, sugar and an extra 2/3 cup (165ml) water in a bowl.
  • Heat oil in a wok over medium-high heat. Cook garlic and ginger for 1 minute or until fragrant. Add prawns and stir-fry for 1-2 minutes until they turn pink. Add sweet chilli sauce, lime juice and soy sauce mixture, and bring to the boil.
  • Add noodles and spinach, then stir-fry for 2 minutes or until noodles are warmed through and spinach has wilted. Serve with spring onion, coriander and lime wedges.