Prawn & Asparagus Noodle Stir-Fry - cooking recipe

Ingredients

250 g rice stick noodles
1 tablespoon peanut oil
500 g peeled green prawns
1 red capsicum, halved, deseeded, cut into thin strips
1 brown onion, halved, cut into wedges
1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
1 tablespoon grated fresh ginger
60 ml hoisin sauce (1/4 cup)
60 ml sweet chili sauce (1/4 cup)
2 tablespoons rice wine, vinegar
2 teaspoons brown sugar
3 shallots, ends trimmed, thinly sliced diagonally

Preparation

Place the noodles in a heatproof bowl.
Cover with boiling water.
Set aside for 5 mins or until just tender.
Drain.
Meanwhile, heat the oil in a wok over high heat until just smoking.
Add the prawns and stir-fry for 3-4 mins or until prawns curl and change colour.
Transfer to a plate.
Add the capsicum, onion, asparagus and ginger to the wok and stir-fry for 1-2 mins or until the onion softens slightly.
Whisk together the hoisin sauce, sweet chili sauce, vinegar and sugar in a jug.
Add the noodles, prawns and hoisin sauce mixture to the wok and stir-fry for 1/2 mins or until heated through.
Divide among serving bowls.
Sprinkle with shallot to serve.