Mapo tofu
30 min
Garlic prawn & broccoli noodles
A quick Chinese-style stir-fry with prawns and crisp broccoli.
Estimated total time: 30 minutes2 portionsAbout 580 kcal per portion
Ingredients for 2 portions
- 250 g Raw peeled prawns
- 280 g Broccoli
- 10 g Garlic
- 8 g Ginger
- 20 g Soy sauce
- 15 g Oyster sauce
- 6 g Corn starch
- 18 g Rapeseed oil
- 180 g Dry wheat noodles
- 60 g Water
Method
- Boil wheat noodles following the packet, then drain. While they cook, cut broccoli into small florets and chop garlic and ginger.
- Mix soy sauce, oyster sauce and corn starch with 60 g of the listed water. Briefly simmer broccoli in water for 3 minutes and drain.
- Heat oil in a wok or large pan. Stir-fry garlic and ginger for 30 seconds, then add thawed peeled prawns and cook for 3–4 minutes until opaque and cooked through.
- Add broccoli and the mixed sauce. Toss for 1–2 minutes until the sauce thickens and serve over the cooked noodles.
Prawns must be thawed before starting. Noodle cooking happens alongside the stir-fry; choose noodles that boil in under 10 minutes. Timing is an editorial estimate for two portions, including the preparation described; larger batches can take longer. Not kitchen-tested by Schmackig.
西兰花虾仁面
Allergens and ingredient checks
Listed allergens: crustaceans, gluten, molluscs, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.
Adjust portions & add to shopping list
