Prawn Dumpling & Hokkien Noodle Stir-fry

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13 Ingredients

Number of servings

2tablespoons vegetable oil
300grams Mr Chen’s Prawn Hargow Dumplings
400grams Mr Chen’s Hokkien Noodles
150grams snow peas, trimmed, halved lengthways
1 red capsicum, thinly sliced
2 cloves garlic, crushed
1tablespoons freshly grated ginger
1/4 cup Mr Chen’s Soy Sauce
1/4 cup sweet chilli sauce
1tablespoons honey
2teaspoons sesame seeds, toasted
2 spring onions, cut into long thin strips
1 long red chilli, seeds removed, cut into long thin strips

Nutrition per serving

22% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Beat weeknight dinner stress with this impressive yet simple prawn dumpling and Hokkien noodle stir-fry. It’s packed full of flavour, colour and texture.

Method

Step 1 of 4

Place 1 tbs oil and 1/2 cup water in a large non-stick frying pan over medium heat. Add dumplings and cook, covered, for 7 minutes. Uncover and cook for a further 4 minutes or until water has evaporated and dumplings are golden underneath. Transfer to a plate and set aside.

Step 2 of 4

Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Stand for 2 minutes or until tender. Drain.

Step 3 of 4

Heat remaining oil in the same frying pan over medium-high heat. Add snow peas and capsicum and cook, stirring occasionally, for 2 minutes or until bright green and crisp. Add garlic and ginger and cook for 1 minute or until fragrant.

Step 4 of 4

Stir in sauces, honey, dumplings and noodles and cook, tossing occasionally, for 2 minutes or until heated and combined. Spoon noodle mixture into bowls. Serve topped with sesame seeds, onion and chilli.

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Difficulty