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    Recipes — stir fry

    Szechuan Prawn Noodles

    These hot and spicy Chinese-style noodles only take 15 minutes to whip up so they'd make a great quick and easy mid-week meal if you're stuck for time or craving some healthy, low cal fast food.

    Prep Time

        •    Prep and cook time: 15 minutes
        •    Yield: Serves 1

    Ingredients

        •    groundnut oil
        •    2 tsps soy sauce
        •    1 tsp rice vinegar
        •    1 pak choi, shredded
        •    1 garlic clove, crushed
        •    1 tsp ginger grated to make
        •    100g raw peeled king prawns
        •    100g fine egg noodles, cooked
        •    1 small red chilli, seeded and diced
        •    4 spring onions, trimmed and sliced
        •    1/4 tsp Szechuan peppercorns, ground

    Method

    1. Heat 1 tsp oil in a wok and add the ground szechuan pepper, garlic, ginger, and chilli. Stir-fry for a few minutes until fragrant.
    2. Add the pak choi, 3 of the spring onions and the prawns and cook for 2-3 minutes until the prawns are pink.
    3. Add the noodles and toss to reheat. Add the soy sauce and vinegar and cook for a minute until the prawns are completely cooked through, and the noodles are hot. Sprinkle with the remaining spring onion to serve.



    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/healthy/szechuan-prawn-noodles/

    Bang Bang Chilli Prawn Stir-Fry

    You don't have to spend hours in the kitchen to make something delicious. Using a few clever shortcuts from Tesco, this bang bang chilli prawn stir-fry is ready in just 20 minutes.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4


    Ingredients

        •    oil
        •    175g raw king prawns
        •    2 spring onions, sliced
        •    300g singapore noodles
        •    285g bag vegetable stir fry mix
        •    1 pack bang bang paste and chilli splash stir fry sauce


    Method: Heat the spice paste from a pot of bang bang paste and chilli splash wok sauce in a wok or large frying pan for 2 minutes, before adding a pack of raw king prawns and stir-frying until pink and cooked through. Remove the prawns from the wok, and heat 1 tbsp oil. Add a pack of crunchy vegetable stir-fry  for 3 minutes, stirring continuously. Add a pack of Singapore noodles and stir-fry for another 2 minutes, or until the noodles are heated through. Add the splash pot from the sauce to the wok, simmer and add back the cooked prawns. Divide between 4 shallow bowls and serve with sliced spring onion on the top.



    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/fish-and-seafood/bang-bang-chilli-prawn-stir-fry/

    King Prawn Yaki Soba

    Check out this classic Japanese recipe, yaki soba. I've used King prawns, but you can easily change things up with chicken or strips of beef if you like.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 2


    Ingredients

        •    oil for frying
        •    a handful bean sprouts
        •    i small onion, halved and sliced
        •    300g fresh ramen or egg noodles
        •    150g raw king prawns, butterflied
        •    pink pickled ginger shredded to serve
        •    1 red or green pepper, sliced into strips
        •    black and white sesame seeds to serve
        •    4 spring onions, sliced including green bits


    For yaki soba sauce:

        •    1 tbsp soy sauce
        •    1 tsp caster sugar
        •    1 tbsp oyster sauce
        •    1/4 tsp white pepper
        •    1/2 tbsp tomato ketchup
        •    1 tbsp worcestershire sauce


    Method

    1. Whisk the sauce ingredients together.
    2. Heat 2 tbsp oil in a wok or frying pan. Add the onion and pepper and stir fry for 3-4 minutes until soft. Toss in the spring onions and prawns and cook until the prawns are turning pink. Add the bean sprouts, noodles and sauce and toss until hot. Serve topped with the ginger and sesame seeds.



    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/fish-and-seafood/king-prawn-yaki-soba/

    Healthier Pad Thai

    Swap noodles for fresh courgetti in our vibrant, low-calorie version of this Thai classic. This 20-minute stir-fry packs in prawns, mooli, beansprouts and plenty of courgette to help you on your way to your five a day.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4


    Ingredients

        •    sesame oil
        •    1 lime juice
        •    1 diced red chilli
        •    50g beansprouts
        •    1 tbsp fish sauce
        •    2 spring onions, sliced
        •    1 clove garlic, crushed
        •    1 tbsp ginger grated to make
        •    1/2 bunch coriander, chopped
        •    1 mooli, shredded or spiralised
        •    200g cooked and peeled prawns
        •    2 tbsps roasted peanuts, chopped
        •    2 courgette, shredded or spiralised
        •    1 egg beaten with some seasoning


    Method:
    Heat 1 tsp sesame oil in a wok until very hot. Stir fry the chilli, ginger and garlic until fragrant. Add the spring onions for a few minutes before scraping everything to one side and adding the egg. Quickly stir-fry, and toss everything around in the wok to get scrambled egg mixed with the spring onions and chilli. Toss in the mooli and courgette noodles, and stir-fry for 4 minutes, then add the beansprouts and the prawns. Cook for another 2 minutes until the prawns have warmed though and the water from the veg has evaporated. Add the lime juice and fish sauce. Scatter with the coriander and chopped peanuts to serve.



    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/healthy/healthier-pad-thai/

    Spicy Stir-Fried Squid with Snake Beans and Baby Corn

    Flavoured with a dry red curry paste, this squid stir-fry is hot and sour, with crunchy snake beans and baby corn.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps fish sauce
        •    1 tbsp caster sugar
        •    steamed rice, to serve
        •    1 onion, cut into wedges
        •    1/4 cup (60ml) sunflower oil
        •    2 tbsps Thai red curry paste
        •    250g baby corn, halved if large
        •    handful Thai basil or regular basil leaves
        •    2 tbsps lime juice, plus wedges to serve
        •    250g snake beans, cut into 8cm lengths
        •    600g squid, cleaned, tentacles and tubes separated
        •    2 long red chillies, seeds removed, sliced at an angle

    Method

    1. Halve the squid tubes lengthways and score one side in a criss-cross pattern, then cut into 3cm-wide strips. Set aside.
    2. Heat half the oil in a large wok over high heat. Stir-fry 1 tbs curry paste for 30 seconds until fragrant. Add half the squid tubes and tentacles and stir-fry for 1 minute until just opaque. Remove squid from wok and set aside. Repeat with remaining curry paste and squid.
    3. Add remaining oil to wok, then stir-fry onion for 1-2 minutes. Add chillies, beans and corn and stir-fry for 2-3 minutes or until just tender. Add sugar, lime juice and fish sauce and toss to combine.
    4. Return squid to wok and cook, stirring, for 1 minute to heat through. Garnish with basil leaves and serve immediately with rice and lime wedges.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/spicy-stir-fried-squid-snake-beans-baby-corn/4d850310-c313-4596-a9a8-e74a3a894e29?r=recipes/collections/octopussquidrecipes&c=92d3acdf-e928-463f-a235-04d87eec849f/the%20best%20octopus%20and%20squid%20recipes