Peanut oil
Garlic paste
Chilli flakes
Soy sauce
Ginger
Rice wine vinegar
Ketchup
Pre-prepared veg stir fry mixes (we had 1 x Chinese veg, 1 x mushroom stir fry & 1 x broccoli and butternut squash …) or chop up veg into bite sized pieces
Frozen prawns
Cashew nuts
Ready to wok noodles
1. Make a paste from a couple of spoonfuls of peanut oil, garlic and ginger paste, a tablespoon of ketchup and chilli flakes to taste.
2. Thaw frozen prawns by running hot water over them.
3. In tow woks heat a little peanut oil until hot.
4. Fling in veg - I used Chinese type in one wok, and the other two combined in the other one.
5. Add the prepared mix to the Chinese mix, and a good splash of soy sauce.
6. Add garlic paste and soy sauce to the mushroom etc mix, and a splash of rice wine.
7. Toss the veg about for a few minutes, add a little water to help steam the veg.
8. Add the noodles …. unknit them a bit with your fingers to make them easier to mix in.
9. Toss around until veg is done and noodles are heated through.
10. Serve, scoff … add more soy sauce/chilli sauce if desired.
Ten minutes, start to finish.
