Hot and sour stir-fry
Preparation time: 5 minutes
Cooking time: 15 minutes
100g (31/2oz) dried egg noodles
100g (31/2oz) Tenderstem broccoli
2 tbsp groundnut oil
1 Pink Lady apple, cored and sliced into strips
200g (7oz) raw peeled king prawns
3 tsp tamarind paste
1 red chilli, finely sliced
1 x 260g (9oz) pack stir-fry vegetables
2 tbsp soy sauce
1 tbsp sesame oil
½ tsp Thai fish sauce
1 Cook the noodles according to packet instructions, drain and keep warm. Meanwhile cut the florets off the broccoli and finely slice the stems. Set aside.
2 Heat 1 tbsp groundnut oil in a large frying pan or wok, add the apple slices and stir-fry for 3 minutes or until lightly browned. Transfer to a plate. Add the prawns and 2 tsp tamarind paste and cook for 2-3 minutes until almost cooked. Remove and keep with the apples.
3 Add the remaining oil to the pan and stir-fry the chilli, vegetables and broccoli for 4 minutes.
4 Finally return the 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 the serve with the noodles.
Recipe and image courtesy of Tenderstem broccoli and Pink Lady apples