Stir-Fried Prawns in a Vermicelli Nest

Preparation time :	5 minutes
Cooking time :	7 minutes
Total time :	12 minutes

Serves: 2

Ingredients

2 tsp rapeseed oil
75g pack Waitrose Vegetable and Beansprout Stir-Fry
100g frozen sweetcorn
2 Waitrose Vermicelli Nests, from a 500g pack
2 tbsp Sharwood’s Plum Sauce
100g Waitrose Frozen Cooked and Peeled North Atlantic Large Prawns, defrostedᛀ

Method

1. Heat the oil in a wok or frying pan and fry the stir-fry mixture for 1 minute. Tip in the frozen sweetcorn and fry for a further 2 minutes, stirring until heated through.
2. Place the vermicelli in a small pan and cover with boiling water. Allow to simmer for 3 minutes then drain well.
3. Add the plum sauce and prawns to the vegetables, and cook gently until the prawns are piping hot.
4. Place the vermicelli nests in 2 bowls then pile the prawn and vegetable mix on top and serve immediately.

Cook's tips

These portion sizes are suitable for younger children, so you may need to double up on quantities for older ones or adults. You can use chopped, cooked chicken in place of the prawns, if preferred.

Nutrition
Our children's recipe cards provide 50 per cent or less of the Guideline Daily Amount (GDA) of calories, fat, saturated fat, salt and sugar for children aged 5-10 years.

Rice Vermicelli with Pork and Red Pepper

Ingredients: (rice vermicelli), 300 grams minced pork, 3 tablespoons soy sauce, 2 tablespoons sweet chilli sauce, 1 red pepper, 3 spring onions,

Number of persons: 3

Prepare the rice vermicelli according to the pack instructions. Mix 300 grams minced pork with 3 tablespoons soy sauce and 2 tablespoons sweet chilli sauce. Leave it for a quarter of an hour. Then bake the minced pork loose in some oil. Add 1 sliced red pepper and 3 sliced spring onions. Stir fry for a minute or 5. Serve with the rice vermicelli. Enjoy!