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


  • STEP 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.

  • STEP 2

    Add the pak choi, 3 of the spring onions and the prawns and cook for 2-3 minutes until the prawns are pink.

  • STEP 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.


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