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