Post by Sylvia on Jul 26, 2008 18:59:00 GMT -6
This is nice served in square bowls and if you can handle them chopsticks - makes a quick lunch or supper for 4
4-1/2 oz fine egg noodles
2 tbsp sunflower oil
4 spring onions thinly sliced
5-1/2 oz baby corn cut into rounds
small pack of mange tout - cut diagonally
9 Oz large cooked peeled prawns
2 x 120g sachets green curry sauce
2 tbsp fresh coriander (Cilantro) chopped
Place the noodles in a pan of boiling water and simmer for 3 minutes then drain.
Heat the oil in your wok and fry the onions for 1 minute. Add the baby corn and mange tout and stir fry for 2 minutes.
Stir in the prawns with the 2 sachets of curry sauce and the noodles, bring to the boil and simmer for 1 minute
Stir in the coriander and serve in 4 deep bowls.
Sylvia446
4-1/2 oz fine egg noodles
2 tbsp sunflower oil
4 spring onions thinly sliced
5-1/2 oz baby corn cut into rounds
small pack of mange tout - cut diagonally
9 Oz large cooked peeled prawns
2 x 120g sachets green curry sauce
2 tbsp fresh coriander (Cilantro) chopped
Place the noodles in a pan of boiling water and simmer for 3 minutes then drain.
Heat the oil in your wok and fry the onions for 1 minute. Add the baby corn and mange tout and stir fry for 2 minutes.
Stir in the prawns with the 2 sachets of curry sauce and the noodles, bring to the boil and simmer for 1 minute
Stir in the coriander and serve in 4 deep bowls.
Sylvia446