Method
Cook the kale in boiling water for 8 minutes, adding the noodles half way through, drain the water when cooked.
Meanwhile, heat the oil in a large frying pan or wok and stir fry the onion, carrot and ginger for 4-5 minutes. Add the prawns, kale and noodles.
Stir in the soy, plum and chilli sauces and stir fry for 2-3 minutes.
Ingredients
- 500g pack kale
- 3 nests egg noodles
- 1 tbsp toasted sesame oil
- 1 onion, sliced
- 2 carrots, cut into matchsticks
- 3cm piece fresh ginger, grated
- 400g frozen cooked tiger prawns, defrosted
- 2 tbsp light soy sauce
- 75g plum sauce
- 1 tbsp chilli sauce
Top Tip for making Chinese Prawn and Kale Stir-Fry
Try using hoisin sauce instead of plum sauce or replace the prawns with cooked chicken.
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Kate Middleton's timeless trench coat is perfect for rainy spring days and chilly summer breezes
The Princess of Wales knows a classic piece when she sees one and her stunning trench coat from 2011 is a style staple that will last years
By Emma Shacklock Published
-
Duchess Sophie’s voluminous golden ponytail is the spring/summer up-do that we’re recreating
The Duchess of Edinburgh pulls off a ponytail in such an elegant way and it's a style that can see you through from day to night
By Emma Shacklock Published
-
I got Uniqlo's viral £15 crossbody bag – this stunning off-white corduroy version is the perfect spring/summer companion
Hands down, best £15 I've ever spent
By Kerrie Hughes Published