Julie Le Clerc: Pea, prawn and noodle stir-fry

Serves 4


300g egg noodles

20 king prawns, peeled but tails intact, deveined

3 Tbs sesame oil

1 cup sugar-snap peas, trimmed

1 bunch spring onions, roughly sliced

1 cup freshly shelled peas

1/2 cup blue pea sprouts (if available)

1/4 cup light soy sauce

1/4 cup tamarind concentrate


1. Cook noodles in boiling salted water for 2-3 minutes or according to packet instructions until just tender. Drain well and set aside.

2. Meanwhile, heat a wok or large fryingpan and stir-fry prawns in a little sesame oil for 2-3 minutes to cook. Remove to one side. Add vegetables to the pan and stir-fry with remaining sesame oil for 2-3 minutes.

3. Return prawns to the pan with the vegetables. Add the noodles, soy sauce (you may need to add more to taste) and tamarind and toss well over high heat for 2-3 minutes or until liquid has reduced and all ingredients are hot. Serve immediately.