This is a throw together in a flash recipe – so basically a lifesaver!
With a Chinese (very talented cook) for a stepmother I have had the advantage of growing up learning little tricks and tips that make Asian food taste…well…Asian, rather than dull and claggy and one of those tricks in this recipe is to add cucumber. It freshens and livens up the flavours, as well as being subtle and light.
This would work brilliantly as a grown up dish too. Feel free to add a dash of soy at the end and sprinkle with some coriander or toasted peanuts.
- 60g frozen prawns
- 1 packet instant pre-cooked noodles (120g)
- 40g frozen peas
- ½ red pepper, finely chopped
- or ½ a chargrilled pepper (from a jar, in water not oil), finely chopped
- 1 inch cucumber (with the watery seeds removed)
- 1 clove garlic, pasted
- 2 cms ginger, grated or finely chopped
- 1 tbsp sesame oil
- Simply heat a little coconut oil in a non-stick frying pan or wok. Add your prawns and watch them turn from grey to that gorgeous vibrant pink (if using pre-cooked just make sure you cook them long enough to be warmed through). Take them out of the pan and keep to one side.
- Next, add your red pepper and cook for a few minutes until they have lost their raw edge (if from a jar just warm through). Throw in your peas and cook for a minute and then add in your pasted garlic and ginger and again cook out for 30 seconds to a minute.
- Open up your pre-cooked packet of noddles and place into your pan, stirring all together. Cook until the noodles are heated through and soft, then add back into the pan the prawns and sesame oil. Once off the heat, stir through the chopped up cucumber.
- Serve warm. This is delicious with a little sprinkle of toasted sesame seeds or peanuts on top.