Serves 4

Ingredients

500g pawns, shelled & tail removed
2 cloves garlic, minced
1 tsp fresh ginger, minced
1 Tbsp soy sauce
1 tsp sesame oil
1 tsp olive oil
1 packet (420g), bee tai mak or any other fresh noodles
1 tsp sesame seeds
1 packet (200g) Chinese greens

To make cranberry sauce
½ cup cranberry juice
½ Tbsp cornstarch
1 Tbsp tomato chili sauce
½ Tbsp hoisin sauce

METHOD

Mix prawns with half of the garlic and ginger, soy sauce and sesame oil and set aside to marinate for a few minutes. Soak the noodles in hot water until soft, then drain and toss with ½ tsp olive oil to prevent sticking. Combine sauce ingredients in a small bowl and set aside. Heat ½ tsp olive oil in a large non-stick wok. Add the remaining garlic and ginger along with the greens and stir-fry until the greens begin to soften. Add marinated prawns and cook on high heat for 3 – 4 minutes or until done. Add the noodles to the wok and stir well for about 2 minutes. Pour in the sauce mixture and stir until sauce thickens and coats all the ingredients evenly.