Sticky chili prawn noodles with fresh coriander and fried garlic

Yield: 10 portions Preparation Time: 15 minutes Cooking Time: 15-20 minutes

    Ingredients

    Fried Garlic

    Garlic, sliced thinly

    30 ml

    Oil, vegetable

    30 ml

     

     

    Prawn Base

     

    Prawns, deshelled, deveined

    1000 g

    Oil, vegetable

    20 ml

    Broccoli florets

    500 g

    Carrots, julienne

    200 g

    Oil, sesame

    10 ml

    Ginger, fresh, grated

    30 ml

    Chili, Thai, deseeded, sliced thinly

    15 ml

    Soya Sauce, light

    50 ml

    Ponzu

    Ponzu

    Nestlé Chili Garlic Salad Dressing

    150 ml

    Orange juice, pulp free

    100 ml

     

     

    Egg Noodles

    1000 g

    Coriander, fresh

    30 ml

    Green Onion, sliced thinly

    30 ml

    Sesame seeds

    15 ml

    Method

    1. For the fried garlic: In a large pan, heat the vegetable oil over a medium high heat.
    2. Add the garlic, then reduce the heat to medium and fry for 2-3 minutes until crisp and golden.
    3. Drain on a paper towel and set aside.
    4. For the prawns: In the same pan, add the vegetable oil and sesame oil and heat over a medium high heat.
    5. Add the prawns and sauté until just cooked (2-3 minutes).
    6. Remove the prawns from the pan using a slotted spoon and set aside and set aside.
    7. Add the broccoli and carrots and fry for 5-7 minutes until al dente.
    8. Lower the heat to medium and add the ginger and chili. Fry for 3-4 minutes.
    9.  Reduce the heat to low and add the soya sauce, ponzu, sugar, Nestlé Chili Garlic Salad Dressing and orange juice.
    10. Simmer for 8-10 minutes on low until the mixture becomes sticky.
    11. Add in the prawns and noodles and stir through the sauce covers the noodles and prawns sufficiently.
    12. Remove from the heat and stir through the coriander and green onion.
    13. Garnish with sesame seeds.