Fiery from the chilli, sour from the tangy tamarind and naturally sweet from the delicious Pink Lady apples. This meal in minutes will excite your taste buds and soon get you coming back for more. Try and choose stir fry vegetables that have lots of different colours and flavours.
100g dried egg noodles
100g Tenderstem® broccoli
2 tbsp groundnut oil
1 Pink Lady apple, cored and sliced into strips
200g raw peeled king prawns
3 tsp tamarind paste
1 red chilli, finely sliced
1 x 260g pack stir fry vegetables
2 tbsp soy sauce
1 tbsp sesame oil
½ tsp Thai fish sauce
Cook the noodles according to packet instructions, drain and keep warm. Meanwhile cut the florets off the Tenderstem and finely slice the stems. Set aside.
Heat 1 tbsp groundnut oil in a large frying pan or wok, add the Pink Lady apple slices and stir fry for 3 minutes or until lightly browned. Transfer to a plate. Add the prawns and 2 tsp tamarind paste and cook for 2-3 minutes until almost cooked. Remove and keep with the apples.
Add the remaining oil to the pan and stir fry the chili, stir fry vegetables and Tenderstem for 4 minutes.
Finally return the prawns and apples to the pan and stir in the soy sauce, sesame oil, fish sauce and remaining tamarind. Cook for a minute of two and the serve with the noodles.