Prawn mie goreng with cabbage and bean sprouts

Ingredients

For 1 serving

• Whole wheat pasta70 g
• Shrimp120 g
• Napa cabbage120 g
• Bean sprouts60 g
• Shallot20 g
• Garlic1 clove
• Soy sauce1 tablespoon
• Brown sugar1 teaspoon
• Sriracha1 teaspoon
• Peanut oil2 teaspoons
• Saltto taste

Contains: gluten, nuts, shellfish, soy,

In season: October – March

Method

1. Bring a pan of water to the boil, salt it and cook the wholewheat pasta for the time on the packet, until al dente; drain.
2. Meanwhile chop the shallot and garlic, shred the Chinese cabbage, rinse the bean sprouts and pat the prawns dry. In a cup mix the soy sauce, brown sugar and sriracha.
3. Heat the groundnut oil in a wok or frying pan over medium-high heat and fry the shallot and garlic for 1 minute, until fragrant; add the prawns and cook for 2 minutes, until pink.
4. Add the Chinese cabbage and stir-fry for 2 minutes, until wilted.
5. Add the pasta and sauce and toss for 2 minutes over high heat, until the pasta is glossy and well coated.
6. Add the bean sprouts, toss for 30 seconds and serve.