Banana, Date and Cardamom Ice Cream
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250g rice noodles
2 handfuls of bok choy, leaves sliced in half
2 handfuls mangetout
2 spring onions, thinly sliced
1 red onion, thinly sliced
1 garlic clove, minced
1 thumb-sized piece of ginger, sliced
1 tbsp West Indian Curry Powder
4 tsp soy sauce
2 tbsp sesame oil
Boil a large pot of water and cook the noodles according to the instructions on the packet. Drain and set aside.
Heat the sesame oil in a wok over a low heat. Add the onion and cook for 5 minutes.
Add the spring onions, pak choy, mangetout and prawns and cook for a further 5 minutes.
Add the garlic, ginger, curry powder and soy sauce and cook for a further 2 minutes.
Add the noodles and stir, making sure everything is well combined.