- 2 tbsp groundnut oil
- 2 garlic cloves, peeled, finely chopped
- 2.5cm/1in piece fresh ginger, peeled, grated
- 150g/3½oz raw king prawns, heads and shells removed, de-veined
- 2 carrots, peeled, julienned
- 150g/5oz broccoli florets
- 150g/5oz Chinese cabbage, shredded
- 2 heads bok choi, cut in half
- 80g/2žoz beansprouts
- 250g/9oz wok-ready noodles
- 3 tbsp sesame oil
- 3 tbsp light soy sauce
- 3 tbsp rice vinegar, or mirin
- chopped fresh coriander leaves, to serve
- Heat the groundnut oil in a wok over a high heat. When the oil is smoking, add the garlic, ginger and prawns and stir fry for one minute.
- Add the carrots, broccoli and Chinese cabbage and continue to stir fry for 2-3 minutes, or until just wilted.
- Add the bok choi, beansprouts and noodles and stir fry for a further minute.
- In a bowl, mix together the sesame oil, soy sauce and rice vinegar until well combined. Add the mixture to the wok and stir fry for a further 1-2 minutes, or until most of the liquid has evaporated.
- Sprinkle over the coriander leaves and serve immediately.