Quick Prawn and Peanut Stir-Fry

by Fliss Freeborn
Star 4.3
    15m prep time
    30m total time
    Easy level
    17 ingredients

A good stir fry is all about the prep. Take a good 15 minutes to chop all your veg into neat piles, and you’ll be rewarded when everything cooks through just perfectly in the pan or wok in no time. The other great thing about stir-fry is that everything is completely customisable - if you want to sub the peppers for bamboo shoots or the king prawns for marinated tofu, then absolutely feel free.

Method

Based on 2 servings, adjust as needed.

Step 1

In a small bowl, mix the soy sauce, sriracha, sesame oil, oyster sauce, ground ginger, ground coriander and grated garlic together for the sauce and taste for spice levels - you may want more here.

Step 2

Remove the prawns from the freezer and rinse them under cold water in a colander to partially defrost. To prep the vegetables, slice the cabbage, carrots and sweet peppers into thin, even strips and set aside. Remove the leaves from the pak choi and chop roughly. Chop the pak choi into thin strips. Slice the spring onions into thin rounds, reserving some for garnish.

Step 3

Heat your wok or a cast iron skillet to a high heat. Drizzle the vegetable oil around the sides and bottom of the pan. When it’s shimmering with heat, add the cabbage, carrot and the sliced spring onions and stir-fry for around a minute to soften and get some browning. Next, add in the pak choi leaves, peppers and peanuts and continue to stir fry for two minutes.

Step 4

Add the sauce and defrosted prawns to the wok and stir until the prawns are just cooked through and everything is coated in the sauce - this should take no more than two minutes. Now add the straight to wok noodles and cook for a further minute or so, coating them in the sauce.

Step 5

As soon as the prawns are pink and the noodles are hot, turn the heat off. Add a dash of rice vinegar and serve with some extra chopped peanuts for crunch.
  • Ingredients
  • Based on 2 servings
  • 300g Ready To Wok Noodles 1 x Amoy Straight to Wok Medium Noodles 2x150g
  • 180g Frozen Raw King Prawns 1 x Sainsbury's Frozen Large Raw Peeled King Prawns ASC 180g
  • 4 tbsp Dark Soy Sauce 1 x Sainsbury's Dark Soy Sauce 150ml
  • 1 tbsp Toasted Sesame Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml
  • 1 tbsp Rice Vinegar, for serving 1 x Blue Dragon White Rice Vinegar 150ml
  • 1 tbsp Sriracha Chilli Sauce 1 x Flying Goose Sriracha Hot Chilli Sauce 455ml
  • 2 tbsp Oyster Sauce 1 x Sainsbury's Oyster Sauce 150ml
  • 1 Sweet Peppers, deseeded and sliced 1 x Sainsbury's Red Pepper
  • 75g Roasted, Salted Peanuts 1 x Sainsbury's Roasted & Salted Mixed Nuts 200g
  • 1 Clove Of Garlic, grated 1 x Sainsbury's Garlic
  • 4 Spring Onions, whites sliced on the angle 1 x Sainsbury's Spring Onions Bunch 100g
  • 2 tbsp Vegetable Oil, for frying 1 x Sainsbury's Vegetable Oil 1L
  • 2 Pak Choi, leaves separated and sliced 1 x Sainsbury's Pak Choi 250g
  • 1 Carrots, cut into matchsticks 1 x Sainsbury’s Carrots Loose
  • 100g White Cabbage 1 x Sainsbury's White Cabbage Each
  • 1 tsp Ground Ginger 1 x Sainsbury's Ground Ginger 38g
  • 1 tsp Ground Coriander 1 x Sainsbury's Ground Coriander 36g
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