Meal Prep Stir Fry For The Week | Better Than Takeout Noodles

By Chef Jack Ovens · 30 min

Ingredients

Instructions

1. Pat the prawns dry with paper towel, then toss them with the cornflour, salt and white pepper. Set aside.
2. Cook the noodles for 2 minutes less than the packet says.
3. Whisk the oyster sauce, light soy, dark soy, fish sauce, sugar and lime juice together in a small bowl.
4. Heat a wok or large pan over high heat until just smoking. Add a splash of oil and stir-fry the prawns for 90 seconds to 2 minutes, until just pink and lightly charred. Remove and set aside.
5. In the same wok, fry the garlic and chilli for 20 to 30 seconds, until fragrant.
6. Add the carrot, onion, green beans and cabbage. Stir-fry for 2 to 3 minutes, until bright and just tender.
7. Add the cooked noodles and sauce. Toss over high heat until the noodles are glossy and coated.
8. Return the prawns to the wok with the bean sprouts, spring onions and Thai basil. Toss for 30 seconds to finish.
9. Divide into containers or serve straight away with lime wedges.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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