Juicy prawns, crunchy veggies, and a silky sauce – this stir-fry has it all. Simple to throw together, but full of bold flavours, this dish is perfect for a weeknight dinner or when you want to impress with minimal effort. And, of course, a drizzle of Fuoco crispy chilli oil takes it to the next level.
Ingredients:
Sauce:
- 1 1/2 tbsp light soy sauce
- 1 tbsp Chinese cooking wine
- 2 tsp oyster sauce
- 1/2 tsp sesame oil
- 1 tbsp cornflour (cornstarch)
- 1/8 tsp white pepper (or black)
- 3/4 cup water
Stir-fry:
- 2 tbsp oil (canola or vegetable)
- 250g / 8 oz medium prawns, raw, peeled, and deveined (heads on for flavour)
- 1/2 onion, sliced
- 2 large garlic cloves, finely chopped
- 1/8 red cabbage, sliced or chunked
- 3-4 spring onions, sliced stems and chunky tops
Method:
1. Make the Sauce: Mix all the sauce ingredients. Dissolve cornflour in a splash of water first to avoid lumps.
2. Cook the Prawns: Fry prawns in hot oil for 2-3 minutes per side until orange and crispy. Remove from pan.
3. Stir-Fry Veggies: In the same pan, add more oil if needed. Cook onions until translucent, then toss in garlic, spring onion tops, and cabbage. Stir and cook for a few minutes.
4. Heat Noodles: Prepare your egg noodles according to the package instructions.
5. Combine Everything: Add prawns back to the pan, pour in your sauce, and stir until thickened. Toss in the noodles and mix until coated.
6. Serve: Plate up and finish with a drizzle of Fuoco crispy chilli oil. Enjoy the fiery goodness!
Punchy, flavour-packed, and ridiculously easy to pull off – this is the stir-fry that’ll make you feel like a pro in the kitchen.