Tiger Prawn Stir-Fry

• 8.75 oz egg noodles
• 2 tbsp canola oil
• 1 None red pepper, seeded, chopped
• 1 clove garlic, chopped
• 1 inch fresh ginger, peeled, grated
• 5.25 oz baby sweet corn
• 1 (7 oz) can water chestnuts
• 8 oz bok choy, shredded
• 10.5 oz tiger prawns, peeled
• 2/3 cup sweet and sour sauce
• 1/4 cup vegetable stock
• None None sliced green onions and lemon wedges, to serve

1. Cook egg noodles until al dente. Drain and rinse under cold water to cool.
2. Meanwhile, heat oil in a wok or large frying pan. Add red pepper and stir-fry for 1-2 mins, until softened. Add garlic, ginger, baby corn, water chestnuts and bok choy. Stir-fry for 3-4 mins. Add prawns and sweet and sour sauce. Season. Add stock and cook over medium heat for 5 mins, stirring, until sauce has thickened.
3. Add noodles and toss to combine. Transfer to warmed serving plates. Sprinkle with sliced greens onions and serve with lemon wedges.

egg noodles, canola oil, red pepper, clove garlic, ginger, baby sweet corn, water chestnuts, bok choy, prawns, sweet, vegetable stock, onions

Taken from recipes-plus.com/api/v2.0/recipes/28945 (may not work)