Quick Prawn Stir Fry with Noodles
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 15mins
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- Serves
- 4
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- Calories
- 373
A stir fry is one of the quickest ways to cook midweek and this recipe could be adapted to use whatever vegetables you have in the fridge. We served ours with pre-cooked Singapore style noodles for extra spice, but you could use any pre-cooked noodles or serve it with rice.
recipe updated Jan 23, 2025
Ingredients
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- Ginger
- ½ tablespoon
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- Onion
- 115 g
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- Red bell pepper
- 100 g
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- Carrot
- 190 g
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- Garlic clove
- 1
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- Red chili
- ½
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- Large shrimp
- 400 g
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- Bok choy
- 200 g
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- Egg noodles
- 600 g
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- Soy sauce
- 1 tablespoon
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- Runny honey
- ½ tablespoon
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- Mirin
- 1 tablespoon
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- Cornflour
- 2 tablespoons
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- Salt & pepper
- as needed
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- Vegetable oil
- 1 tablespoon
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- Cilantro
- 15 g
Tools
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Cooking Chef XL
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Small bowl
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Cooking chef xl bowl
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Serving plate
Step preview
- Add soy sauce, ginger, runny honey, mirin, cornflour and salt & pepper to a clean small bowl
- Mix until combined then set aside
- Attach the Stir Tool and Stir Assist Clip
- Add vegetable oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted - 1 min, 140°C, Speed OFF
- Then add onion, red bell pepper and carrot to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 2 min, 140°C, Stir 1
- Then add garlic clove, red chili, large shrimp and bok choy to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 1 min, 160°C, Stir 1
- Transfer content of small bowl to Cooking Chef XL Bowl
- Cook with splashguard fitted - 3 min, 160°C, Stir 1
- Then add cilantro to the Cooking Chef XL Bowl
- Mix with splashguard fitted - 10 sec, Speed Min
- Then add egg noodles to the Cooking Chef XL Bowl
- Stir the noodles through with a wooden spoon
- Divide egg noodles between the clean serving plates
- Divide stir fry between 4 serving plates
- Serve