Asian Fusion

Teriyaki Stir-fry

Serves 4
Cooking time 25 minutes


1 packet Fry’s Battered Prawn-Style Pieces
200g Egg-free noodles
4 tbsp sunflower or vegetable oil
1 cloves garlic, crushed
1 red chillies, seeds removed and finely chopped
2 cm piece ginger, finely chopped
3 cups of stir fried vegetables
100 gr bean sprouts
45 ml Teriyaki Sauce
A good handful of salted cashew nuts, lightly toasted & spring onions to garnish


Place the vegan noodles in boiling water and simmer for 2-3 minutes. Then drain. Heat a large wok on a medium heat with the oil and when hot add the garlic, chillies and ginger. Cook, stirring all the time and then add in the noodles with a little of the water. Turn up the heat.

Add the vegetables. Now add the bean sprouts. Stir well. Turn off the heat. In a separate pan, lightly fry the prawns in some plain oil until golden brown.

Toss the prawns with the vegetables; add the cashew nuts and spring onions.

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