Ingredients
100g dried egg noodles
100g Tenderstem broccoli
2 tbsp groundnut oil
1 Pink Lady apple, cored & sliced into strips
200g raw peeled king prawns
3 tsp tamarind paste
1 red chilli, finely sliced
1 x 260g pack stir fry vegetables
2 tbsp soy sauce
1 tbsp sesame oil
½ tsp Thai fish sauce
Method
Cook noodles, drain and keep warm. Cut florets off the Tenderstem and finely slice stems. Set aside. Heat 1 tbsp groundnut oil in a large frying pan or wok, add apple slices and stir fry for 3 minutes. Transfer to a plate. Add prawns and 2 tsp tamarind paste and cook for 2-3 minutes. Remove and keep with the apples. Add remaining oil to the pan and stir fry the chili, stir fry vegetables and Tenderstem for 4 minutes. Finally return prawns and apples to the pan and stir in the soy sauce, sesame oil, fish sauce and remaining tamarind. Cook for a minute of two and then serve with the noodles.
