Thai Linguine Stir Fry

Name: Thai Linguine Stir Fry
Total time: 600 s
Yield: 1-2 People
Cuisine: British
Ingredients: 200 g Peeled and Tailed Prawns; 200 g Your Choice of Vegetables; 125 g Linguine; 1/4 Cup Brown Sugar; 1/4 Cup Balsamic Vinegar; 1/2 Tablespoon Soy sauce; 1 Teaspoon Garlic; 1/4 Teaspoon Red Chilli Flakes; 1/2 Tablespoon Worcestershire sauce

George Clark @cook_16714438

An awesome lunch and a really great combination of flavours. I used carrots, broccoli and spinach as my vegetables

George Clark @cook_16714438

An awesome lunch and a really great combination of flavours. I used carrots, broccoli and spinach as my vegetables

Saved

Ingredients

10 mins

1-2 People

200 gPeeled and Tailed Prawns
200 gYour Choice of Vegetables
125 gLinguine
Marinade for Prawns
1/4 CupBrown Sugar
1/4 CupBalsamic Vinegar
1/2 TablespoonSoy sauce
1 TeaspoonGarlic
1/4 TeaspoonRed Chilli Flakes
1/2 TablespoonWorcestershire sauce

Saved

Steps

10 mins

1

Mix all of the marinade ingredients into a bowl and mix until fairly consistent.
2

Put your prawns into a bag and add your marinade. Seal the bag and make sure all the prawns are sitting in some marinade. Then place in the fridge.
3

Boil and salt a pot of water. Then add linguine
4

Get a Wok or Large Frying pan and lightly coat the bottom with olive oil.
5

When the pan is up to temperature add your vegetables and stir fry (if you are cooking with spinach or any leafy vegetables leave them until the others are almost cooked because they only take a few seconds.)
6

Once your vegetables are cooked remove them from the pan and put them in a bowl and cover it with Aluminum foil.
7

Take the prawns from out of the fridge and remove the marinade from them. Then add to the pan.
8

Once prawns are cooked add your vegetables back in and turn the temperature down to medium.
9

Once linguine is finished take out of the pot and add into the pan.
10

Mix Well and serve