Ingredients

• Ingredients 1 pack Fry’s Meat Free Crispy Prawns (or similar plant-based prawn alternative) 100g McCain Asian Stir Fry 250g Egg free noodles 2 cups Boiling water Pinch of salt 2 tbsp Peanut oil 1 tbsp Crushed garlic 2 tbsp Soy sauce 1/2 tsp Brown sugar 1 tbsp White wine vinegar 1/4 cup Roasted peanuts 1/4 cup Spring onion, sliced

Preparation

• Preparation Defrost 1 pack of Fry’s Meat-Free Crispy ‘Prawns’ Method Place ‘prawns’ on a non-stick baking tray and place in a preheated oven at 180°C for 6 – 8 minutes. Cook noodles in salted water drain under colder water and set aside. Heat up frying pan or wok until very hot. Add peanut oil, crushed garlic and fry for a few seconds (do not burn). Toss in carrots, onion, cabbage, red pepper and snow peas and stir fry for 3 – 4 minutes. Mix in the prepared ‘prawns’. Combine soy sauce, brown sugar and white wine vinegar in a small bowl. mix until the sugar has dissolved. Add the cooked noodles and the soy mixture and stir fry for 1 minute. Add roasted peanuts and garnish with chopped shallots. Did you like this dish? Check out more vegan seafood recipes.