Stir Fry

Stir Fry

Ingredients

Olive oil
1 Bunch of spring onions
1 Red chilli
1/2 tsp Ground cumin
1/2 tsp Ground corriander
1 dessert spoon Thai curry paste
Tamari soy sauce (to taste)
4 large carrots
100g chestnut mushrooms
100g green beans trimmed
100g snap peas
1/2 head brocolli
225g raw king prawns
100g bean sprouts
125g (2 nests) medium egg noodles

Heat the olive oil in the wok on high heat until sizzling.
Saute chopped spring onions, chilli, cumin and corriander until onions are soft/translucent.
Add chopped carrots, mushrooms and green vegetables stirring continuously for 2 minutes on high heat, then reduce heat for 5 minutes and cover wok to allow vegetables to cook.
Add raw prawns and stir in the red thai curry paste. Increase heat and stir continuously until prwns turn pink (approx 3 minutes).
Add bean sprouts, cooked noodles* and soy sauce to taste. Stir on high heat for approx i minute and serve

* bring a pot of hot water to the boil. Add the noodles, take off the heat and leave to cook for 4 minutes or until noodles are soft. Drain the noodles and add to the wok as above.

This is the dish Clive always cooks when he is on his own or cooking for me and it is always different and delicious according to whatever veg are to hand. Cashew nuts are good too.
It was a life saver when he was in Saudi during the first Gulf  war and we were all banished to UK.