Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Whisk together the cornflour and soy in a small bowl to make a smooth paste, then stir in the rice wine, stock, pepper and sesame oil until smooth. Cut the watercress stems into 3cm lengths, but keep the leaves whole.
Heat the vegetable oil in a work or deep frying pan over a high heat, and fry the spring onion whites for 30 seconds, then add the watercress stems, ginger, garlic and chilli. Stir-fry for 1-2 minutes or until the chilli and garlic start to smell fragrant. Toss in the prawns and watercress leaves, and toss for a few seconds, then add the sauce. Bubble for 1-2 minutes until the prawns are pink and the sauce has thickened slightly. Add cooked noodles and toss in the wok, or serve spooned over rice.