About this recipe:Here's perfect fast-food for busy people who need lots of energy: prawns mixed with nutritious sprouted beans and vegetables in a colourful, multi-textured noodle dish.
200g egg noodles
2 tsp toasted sesame oil
3 tbsp vegetable oil
small bunch of spring onions, chopped
2 large garlic cloves, crushed
1 large fresh green chilli, halved, seeded and thinly sliced
250g pack stir-fry vegetables
300ml chicken or vegetable stock, made with stock cubes
150g button mushrooms, sliced
150g fresh lentil or mung bean sprouts, or other sprouted beans
2 tbsp soy sauce
300g cooked, peeled prawns
3 eggs, beaten
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Method Prep:10min › Cook:10min › Ready in:20min
Prepare the noodles: Soak or cook the noodles according to the pack instructions. Drain, then toss with the sesame oil and set aside.
Cook the vegetables: Heat a wok or large pan with 4 tsp of the vegetable oil and stir-fry the onions, garlic, chilli and packet vegetables for 3 minutes. Stir in the stock and bring to the boil. Add the mushrooms and lentil or mung bean sprouts. Cook for another 2-3 minutes.
Add the prawns: Stir in the soy sauce, then add the prawns and cook for 1-2 minutes if fresh, 3 minutes if frozen. Toss in the noodles and reheat thoroughly.
Cook the eggs: Heat the remaining oil in a small pan. Season the eggs and pour into the pan. Fry, gently stirring to scramble the eggs slightly, until lightly set into large, soft curds. Mix into the noodles and serve immediately.
For a vegetarian version, omit the prawns and add 100g roughly chopped cashew nuts.