2 tbsp oil 2 inch (5 cm) piece fresh root ginger, peeled, finely shredded
1 clove garlic, peeled and crushed
2 oz (50 g) blanched almonds, shredded 2 spring onions, shredded
1/2 red pepper, cored, deseeded, shredded
6 oz (175 g) peeled prawns
8 oz (225 g) Chinese noodles, cooked
1 tbsp soy sauce
1 tbsp dry sherry
pinch of ground cardamom
1/2 small head Chinese leaves, sliced
1. Heat the oil until very hot in a wok or large saucepan.
2. Add the ginger, garlic and almonds and cook, stirring, for 1 minute.
3. Add the spring onions, red pepper, prawns and noodles and stir fry for 2 minutes.
4. Mix the soy sauce, sherry and cardamom. Pour into the pan with the Chinese leaves. Season and cook, stirring, for a few more seconds.
5. Serve immediately.
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