Preparation time: 5 minutes
Cooking time: 7 minutes
2 tsp rapeseed oil
75g pack vegetable and beansprout stir-fry
100g frozen sweetcorn
2 Waitrose Vermicelli Nests, from a 500g pack
2 tbsp Sharwood’s Plum Sauce
100g cooked and peeled large frozen prawns, defrosted
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 two minutes, stirring until heated through.
2. Place the vermicelli in a small pan and cover with boiling water. Allow to simmer for three 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 two bowls then pile the prawn and vegetable mix on top and serve immediately.
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.
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