1 1/2 tbs oil 1 onion, diced 2 tsp ginger, minced 1 clove garlic, crushed 300g peeled medium King Prawns, tails intact, deveined 1 packet of rice noodles 2 handfuls of Chinese cabbage, leaves removed and cut diagonally into 1 inch pieces 2 handfuls of bok choy 1 carrot, sliced thinly 1 tbs soy sauce 2 tbs oyster sauce 1 tbs fresh lime juice 1/2 tsp caster sugar 1/4 cup chopped fresh coriander
Instructions
Place the noodles in a large bowl and cover with boiling water. Set aside for 2 minutes or until tender. Use a fork to separate the noodles. Drain.
Meanwhile, heat a wok over high heat and add the oil. Swirl to coat. Add the onion, ginger, garlic, carrot and prawns and stir-fry for 3-5 minutes.
Add the noodles, soy sauce, oyster sauce, lime juice, sugar, chinese cabbage, bok choy and chopped coriander to the prawn mixture. Stir-fry for 3-4 minutes or until the noodles are heated through.
Divide the stir-fry among serving bowls and top with coriander sprigs to serve.