Peeled and Glazed Scampi Stir fry with Noodles
Serves: For two to share | Cooking Time: 15 minutes
1. Heat the oils in a wok and add all ingredients except noodles and peeled scampi. Stir fry for 5 mins.
2. Add noodles and peeled scampi and stir fry for a further 2½ mins.
Serve garnished with coriander and nigella seeds, add egg-fried rice for a hearty meal.
Ingredients:
- 160g peeled scampi tails
- 50g water chestnuts, tinned
- 50g bamboo shoots, tinned
- 50g Pak choi, chopped roughly
- 25g mange tout, halved
- 25g baby corn, halved
- ½ red chilli, chopped
- 20g spring onion, sliced
- ½ medium onion, finely sliced
- 2 cloves garlic, sliced
- 10g fresh ginger, finely sliced
- 60g mixed peppers, roughly sliced
- 150g rice noodles (cooked)
- 30g veg oil
- 30g sesame oil
- 2 tbsp soy sauce
- Pinch of salt
