Prawn Noodle Stir Fry

Ingredients

• 200g Dunnes Stores medium egg noodles
• 1 tbsp sesame oil
• 2 tbsp neutral oil
• 100g Dunnes Stores prawns
• ½ red pepper, finely sliced
• ½ yellow pepper, finely sliced
• 1 red onion, finely sliced
• 100g sugarsnap peas
• 1 packet Dunnes Stores Sweet Chilli & Garlic Stir Fry Sauce

To serve

• 1 small red chilli, finely sliced
• A handful of coriander leaves, to garnish
• 2 spring onions, finely sliced
• 1 lime, cut into wedges

Method

1. Fill a saucepan with water from a just boiled kettle and place over a high heat. Add the noodles and cook for 4 minutes until just tender then drain and place into a bowl. Drizzle with the sesame oil, stir and set aside.
2. Heat a wok over a high heat then add 1 tbsp of the neutral oil and the prawns and cook for a few minutes until the prawns have turned pink. Remove to a plate and set aside.
3. Now add the remaining 1 tbsp neutral oil to the wok and place back over a medium heat. Add the sliced peppers and red onion and cook for 2 - 3 minutes until the vegetables are tender but still have a little bite. Add the sugarsnap peas into the wok along with the prawns, cooked noodles and the stir fry sauce and toss everything together to combine.
4. Cook for a further 2 - 3 minutes until everything is piping hot throughout then serve onto plates. Garnish with the red chilli, spring onions and some coriander leaves and serve the lime wedges alongside for squeezing.