Spicy Szechuan Noodles with Prawns
Prawns and noodles stir-fried in a spicy tomato sauce enhnced with black beans and crispy bamboo shoots
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2 blocks Sharwood's Medium Egg Noodles
1 small onion - finely sliced
350g cooked tiger prawns
1 Tbsp fresh coriander - to garnish
1 jar Sharwood's Spicy Tomato Szechuan
Cooking Method
Cook noodles as directed on the back of pack, drain and rinse in cold water.
Heat the oil in a wok or deep-sided frying pan, stir fry onion for 2 minutes.
Add the noodles and prawns, stir-fry for a further 2 minutes.
Stir in the sauce, heat through and serve garnished with chopped coriander.
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