Tiger Prawn Stir-Fry

• 8 3/4 ounces egg noodles
• 2 tablespoons canola oil
• 1 red pepper seeded, chopped
• 1 clove garlic chopped
• 1 inch fresh ginger peeled, grated
• 5 1/4 ounces sweet corn baby
• 7 ounces water chestnuts
• 8 ounces bok choy shredded
• 10 1/2 ounces tiger prawns peeled
• 2/3 cup sweet and sour sauce
• 1/4 cup vegetable stock
• lemon wedges
• sliced green onions

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, garlic, ginger, sweet corn, water, choy, prawns, sweet, vegetable stock, lemon wedges, green onions

Taken from www.yummly.com/recipe/Tiger-Prawn-Stir-Fry-1400757 (may not work)