1 Servings 10 min Cook
1/2 Tbsp Coconut Oil
3 Medium (4-1/8" long) Scallions
1 Cloves, minced Garlic
7 Oz Large King Prawns
2 Oz Snow Peas
1/4 Cup Corn
4 Spear (about 5" long) Broccoli
2 Tbsp Water
7 Oz Egg Noodles
8 Tsp Soy Sauce
4 Tsp Fish Sauce
Melt the coconut oil in a wok or large frying pan over a medium to high heat.
Add the spring onions and garlic and stir-fry for 1 minute.
Add the prawns and continue to stir for a further minute or until prawns are bright pink and tender.
Toss in the snow peas, sweet corn and broccoli, along with about 2 tablespoons of water.
Let the water bubble up and create steam to cook the vegetables.
Add the noodles, breaking up the clumps with your fingers as you drop them in.
Toss to mix the noodles with the other ingredients, then stir-fry for a minute until the noodles are warmed through and soft.
Remove from the heat, pour in the soy sauce and fish sauce, then give the whole lot one last stir before moving to a plate to serve.