Fiery from the chilli; sour from the tangy tamarind; and naturally sweet from the delicious Pink Lady apples… this is a Chinese New dish to tickle the taste buds. Try and choose a stir-fry vegetable mix that has lots of different colours and flavours, or make up your own selection. Serve with steamed rice instead of noodles if you prefer.
Serves
4 people
Ingredients
- 100g dried egg noodles
- 100g Tenderstem broccoli
- 2 tbsp groundnut oil
- 1 Pink Lady apple, cored and sliced into strips
- 200g raw peeled king prawns
- 3 tsp tamarind paste
- 1 red chilli, finely sliced
- 260g pack fresh stir-fry vegetables (or your own mix)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp Thai fish sauce
Method
- Cook the noodles according to the packet instructions, drain, rinse and keep warm. Meanwhile, cut the florets off the broccoli and finely slice the stems and set aside.
- Heat half of the groundnut oil in a wok or large frying pan. Add the apple slices and stir-fry for 3 minutes or until lightly browned. Transfer to a plate. Add the prawns and 2 tsp of the tamarind paste and cook for 2-3 minutes until almost cooked. Remove the prawns and keep with the apples.
- Add the remaining groundnut oil to the pan and stir-fry the chilli, stir-fry vegetables and broccoli for 4 minutes.
- Finally, return the prawns and apples to the pan and stir in the soy sauce, sesame oil, fish sauce and remaining tamarind. Cook for 1-2 minutes then serve with the noodles.
Tip
Make up your own stir-fry mixture by combining ingredients like sliced dwarf corn, chopped spring onions, strips of red and yellow pepper, discs of crunchy water chestnuts or julienne of bamboo shoots for a colourful vegetable medley.
