Prawn, Tofu & Egg Noodle Stir-fry

This recipe came from  a sample sized Australian Healthy Food Guide magazine that arrived with my BUPA health insurance magazine recently.  Similar recipes can be found on the Healthy Food Guide website here.

The original recipe called for chicken, but I decided on prawn.  The kids ate it too but only the older kids liked it. I've since made it again, (last night) because I forgot to take a picture of the final product.

I got it all ready early in day so all I needed to do was cook it

INGREDIENTS
300g fresh rice noodles
cooking oil spray
300g peeled green prawns
500g pumpkin, peeled, cut into thin slices
2 cups broccoli florets (I just used a whole head)
1 bunch baby bok choy, shredded
4 green onions, sliced
Bottle of Oriental Plum marinade/stir-fry sauce (recipe called for 1/3 cup but I used it all)
250g firm tofu, cut into small cubes

We even had the tofu

METHOD

1. Place noodles into a large bowl and cover with boiling water.  Separate with a fork, drain and set aside.
2. Spray a wok with oil and adjust heat to high.  Cook prawns in batches until cooked through and set aside.
3. Return wok to high heat. Add pumpkin and 2 tablespoons of water. Stir-fry for 3 minutes. Add broccoli for a further two minutes.  Add bok choy and onion. Stir-fry for a further 2 minutes until bok choy is tender.  Return prawns to wok and add stir-fry sauce. Add tofu and noodles.  Toss through to combine before serving.

cooked the prawns in batches

Vegies done, about to finish off

Ready to serve :)  (Minus the tofu, with extra pumpkin & prawns)

Afternoons get pretty busy in our house with two doing homework and reading, one wanting to do homework, one needing feeding and three out of five weekday afternoons we have extra activities to get to.  So where possible I get things ready ahead of time.  The vegies and tofu were all cut and the prawns were peeled and deveined waiting to go.  I just put everything in the fridge till it was time to get dinner happening.  I wish I could say I was organised enough to tell you I do this all the time but I'm not...  Perhaps one day I will be, but I doubt it. Lol.

The second time I made this I purhased 1.2kg of green prawns, peeled and deveined them and omitted the tofu. I used 700g of pumpkin instead of 500g  and also used Honey, Soy & Garlic sauce the second time. (The kids and I preferred the Oriental Plum version better but I think it comes down to personal preference. You could easily make your own sauce too.)




Bye for now, K