This recipe is easy to make and really tasty! Try it out!


  • 250g dried egg noodles
  • 1 tablespoon vegetable oil, plus extra, for tossing
  • 800g green prawns, peeled, tails intact
  • 1 tablespoon grated ginger
  • 2 garlic cloves, grated
  • 6 red (Asian) eschalots or regular (golden) eschalots, finely chopped
  • 4 tablespoons brown sugar
  • 1 tablespoon seasoned rice vinegar*
  • 2 tablespoons soy sauce
  • 100g baby spinach leaves
  • Sliced spring onions, to serve


  1. Cook noodles according to packet instructions, then drain and toss in a little extra oil. Set aside.
  2. Heat oil in a wok over high heat, add prawns and cook for 1 minute each side, remove. Add ginger, garlic and eschalots, then stir for 1 minute, until softened but not brown. Add sugar, vinegar, soy sauce and 1/3 cup water. Simmer over low heat for 1 minute, then return prawns and noodles to wok. Add spinach and combine. Serve garnished with spring onion.