Chicken and prawns in a sticky soy sauce tossed through some noodles, and easy recipe you’ll come back to time and time again!
Prep time 25 minutes
Cooking time 20 minutes
Serves 4
Ingredients
Directions
Ingredients
125ml (1/2 cup) soy sauce
45ml (3 Tbsp) honey
5ml (1 tsp) fish sauce
5ml (1 tsp) chilli flakes
1-2 garlic cloves, grated
500g Food Lover’s Signature Prawn Meat, defrosted
400g chicken breasts, sliced into strips about the size of the prawns
2 carrots, peeled and shredded
250ml (1 cup) red cabbage, shredded
125ml (1/2 cup) mange tout, shredded
3 nests rice noodles, cooked according to packet’s instructions
Fresh coriander, to garnish
30ml (2 Tbsp) mixed sesame seeds, toasted
Lime wedges, to serve
Red chilli, sliced (optional)
Spring onion, sliced thinly
Sesame oil, to finish
Directions
Combine the soy sauce, honey, fish sauce, chilli flakes and garlic. Combine the sauce with the prawns and chicken and allow to marinate for about 30 minutes.
Heat a frying pan with a dash of olive oil on a moderate heat. Fry the chicken and prawns for about 5-8 minutes or until cooked and sticky. If the sauce has not reduced to your liking, but the chicken and prawns are cooked, remove from the pan and reduce the sauce for another 3-4 minutes or until sticky. Combine the sticky sauce with the meat.
Combine the cooked rice noodles with the shredded carrot, cabbage and sticky chicken and prawns.
Garnish your dish with fresh coriander, and mixed sesame seeds and garnish with lime wedges, optional red chilli, spring onion and a dash of sesame oil.
Additional Notes
Tips
Noodle variety: Experiment with different types of noodles, such as rice noodles, udon noodles, or soba noodles.
Protein options: Substitute chicken or prawns with tofu, pork, or shrimp.
Vegetable additions: Add your favourite vegetables like broccoli, carrots, or snow peas for extra nutrients.
Sauce thickness: Adjust the amount of cornstarch to achieve your desired sauce consistency.
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