Stir-fried Linguine With Prawns & Chicken

 

Ingredients: (serves 2)

(A)

10 prawns (peeled and deveined)

Some thinly sliced chicken breast

Some sliced carrot

A bowl of thinly sliced cabbage

2 cloves chopped garlic

1/2 tsp. chopped ginger

2 portions of Linguine (cooked)

Cooking oil

Some chopped spring onion (for garnish)

(B)  Sauce (mix in a small bowl)

1 1/2 tbsp. oyster sauce

3/4 tbsp. light soy sauce

1 tsp. sesame oil

Dash of chicken stock granules (to taste)

2 tbsp. water

a pinch of ground black pepper

Methods:

1. Season prawns with a bit of salt and pepper, and set aside.
2. Heat a wok or skillet over high heat, add 1 tablespoon of cooking oil.  
   Swirl to coat, then add prawns.  Spread prawns evenly and sear  both sides until cooked.  Turn off the heat, remove the prawns onto a plate and set aside.
3. In the same wok or skillet, heat over medium high heat, add 2 tablespoons of cooking oil.  Saute garlic and ginger until fragrant.  Add cabbage and carrot.  Stir fry until vegetables are soften.
4. Add linguine and the sauce mixture.  Stir fry until noodles soaked up the delicious flavors from the sauce and no moisture at the bottom of the wok, about 1 to 2 minutes.
5. Add cooked prawns and stir everything together until well combined.
6. Remove from wok onto a serving plate and garnish with chopped spring onions.
7. Serve!!

I adapted this recipe from 'Crockpot Recipes' by Wisale Wisale, with slight adjustments to suit my cooking preference.