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Ingredients (Serves 4)
2 tbsp vegetable oil
100g/4oz mangetout, sliced
1 red pepper, deseeded and sliced
2
Ingredients (Serves 4)
- 2 tbsp vegetable oil
- 100g/4oz mangetout, sliced
- 1 red pepper, deseeded and sliced
- 2.5cm/1in piece fresh root ginger, peeled and grated
- 1 clove garlic, crushed
- 150g/5oz cooked tiger prawns
- Juice and zest of 2 limes
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1⁄2 tsp sugar
- 1 x 150g pack ready-to-use fine noodles
- 1 x 125g bag leafy salad with tatsoi
- Salt and freshly ground black pepper
Heat the oil in a large wok or frying pan, add mangetout and pepper, and stir-fry for 2 minutes. Add ginger, garlic and prawns, and stir-fry for 1 minute, then stir in lime juice and zest, soy sauce, sesame oil and sugar and simmer for 2 minutes. Remove from heat, add the noodles, toss together and season to taste. Empty the salad leaves into a large bowl, toss with the noodles until well mixed, then serve straight away.