Ingredients

• 2 tbsp groundnut oil
• 2 garlic cloves
• peeled
• finely chopped
• 2.5cm/1in piece fresh ginger
• peeled
• grated
• 150g/3½oz raw king prawns
• heads and shells removed
• de-veined
• 2 carrots
• peeled
• julienned
• 150g/5oz broccoli florets
• 150g/5oz Chinese cabbage
• shredded
• 2 heads bok choi
• cut in half
• 80g/2¾oz beansprouts
• 250g/9oz wok-ready noodles
• 3 tbsp sesame oil
• 3 tbsp light soy sauce
• 3 tbsp rice vinegar
• or mirin
• chopped fresh coriander leaves
• to serve

Directions

• Heat the groundnut oil in a wok over a high heat. When the oil is smoking
• add the garlic
• ginger and prawns and stir fry for one minute.
• Add the carrots
• broccoli and Chinese cabbage and continue to stir fry for 2-3 minutes
• or until just wilted.
• Add the bok choi
• beansprouts and noodles and stir fry for a further minute.
• In a bowl
• mix together the sesame oil
• soy sauce and rice vinegar until well combined. Add the mixture to the wok and stir fry for a further 1-2 minutes
• or until most of the liquid has evaporated.
• Sprinkle over the coriander leaves and serve immediately.