Trident Foods - Recipes

THAI CHILLI BEEF AND BEAN STIR-FRY WITH BASIL CHICKEN AND VEGETABLE PAD THAI BLACK BEAN BEEF STIR-FRY WITH GARLIC, CHILLI AND RICE STICK NOODLES CHINESE STIR-FRY PORK WITH CAPSICUM ON RICE STICK NOODLES SPICY RICE VERMICELLI WITH PRAWNS AND VEGETABLES STIR-FRIED PRAWNS WITH HOKKIEN NOODLES & VEGETABLES STIR-FRIED CHICKEN AND SNOW PEAS WITH HOKKIEN NOODLES STIR-FRIED SWEET CHILLI CHICKEN WITH SINGAPORE NOODLES THAI OYSTER STIR-FRY OF BEEF AND VEGETABLES ON RICE STICK NOODLES BLACK BEAN SLICED PORK AND BEAN SPROUTS ON RICE STICK NOODLES BBQ SWEET & SOUR PRAWNS SHANGHAI STYLE NOODLES CHINESE NOODLE OMELETTE SPICY FISH WITH VEGETABLES CHINESE NEW YEAR SALAD CHINESE NEW YEAR SALAD GOLDEN CHICKEN SPICY TIGER PRAWN SINGAPORE NOODLES

#18 SPICY TIGER PRAWN SINGAPORE NOODLES

Serves 4

Ingredients required for this recipe:

½ green capsicum, cut into strips
½ large onion, sliced
2 tablespoons oil
300g-400g peeled prawns, tails on
2 slices ginger, shredded
1 garlic clove, chopped
1-2 fresh chillies, seeded and sliced
½ can Trident Baby Corn Spears, chopped
350g Trident Singapore Noodles (2x175g packs)
1 tablespoon Trident Sweet Chilli Sauce
2½ tablespoons Hoisin Sauce

Instructions:

Heat oil in the wok and stir-fry capsicum and onion for 1½ minutes. Set aside.
Stir-fry prawns with ginger, garlic and chillies for 1 minute.
Add Trident Baby Corn Spears and Trident Singapore Noodles, followed by stir-fried capsicum and onions, Trident Sweet Chilli Sauce and Hoisin Sauce and 2-3 tablespoons of water.
Stir-fry for 2 minutes. Serve.

Trident products used in this recipe:

Singapore Noodles

Sweet Chilli Sauce

Baby Corn Spears