Glass Noodle Stir-Fry With Juicy Chicken And Prawns

Preparation time

10 Minutes

Cooking time

10 Minutes

Serves

6

Light, easy and whipped up in no time, this stir-fry will satisfy your hunger and your tastebuds.

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Glass noodles are a much lighter option than the usual egg noodles used in stir-fries. If you cut back on the frying oil as well, you'll have a hearty dish that fills you up and is even low in calories.

Ingredients

250
grams
Vermicelli Noodles (Tang Hoon)
2
teaspoons
Peanut Oil
3
cloves of
Garlic
, crushed
5
Spring Onions
, cut on the diagonal
400
grams
Chicken
, minced
300
grams
Medium Prawns
, shelled and deveined
1
Carrot
, grated
2
tablespoons
Chilli Bean Sauce
2
tablespoons
Soy Sauce
1
cup
Chicken Stock
1
cup
Coriander Leaves
2
Red Chillies
, (for garnishing)

Directions

Prepare noodles according to the packet directions. Drain.
Meanwhile, heat oil in a wok on high. Stir-fry garlic and onion until fragrant. Add minced chicken and stir-fry until brown and cooked through.
Throw in the prawns, add carrot, sauces, half of coriander and spring onions.
Add in the stock and bring to boil. Season with salt and pepper to taste. It’s ready when the stock is soaked up by the noodles.
Serve noodles and top it with remaining green onion, red chilli and coriander to serve.

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