RECIPES OF JAPAN

Ingredients

2 tbsp

1 clove

225 gm

100 gm

100 gm

1 tsp

3 tbsp

75 gm

150 ml

1 tsp

Sesame oil

Garlic (crushed)

Fresh prawns (shrimps)

Mange-tout (cut in half diagonally)

Hon shemeji mushrooms

Sesame seeds

Light soy sauce

Dried egg noodles

Stock

Corn flour

1. Bring a large saucepan of lightly salted water to the boil, add the noodles and cook until tender
2. Drain and set aside
3. Meanwhile, heat the oil in a large frying pan, add the garlic, prawns, mange-tout and mushrooms and stir fry for 3 minutes
4. In a small bowl, blend the corn flour with a little water, add to the prawn mixture and stir-fry for a further 3-4 minutes
5. Serve immediately