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.
- 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.
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