Ching served up a tasty and healthy prawn noodle salad stir-fry with spring onions and beansprouts on This Morning.
The ingredients are: 10 large Tiger prawns, deveined, shell off, tail on, sliced half down the spine and 1 tablespoon cornflour.
For the marinade: 2 cloves garlic, peeled and finely chopped, 1 tablespoon rapeseed oil, 1 red chilli deseeded and finely chopped, 1 tablespoon freshly peeled and grated ginger, 1 tablespoon rice wine, 1 teaspoon organic miso paste, 2 tablespoon LKK Premium Oyster sauce, 1 teaspoon LKK Premium Dark soy sauce and 2 tablespoons good quality runny honey.
For the noodle salad: 2 tablespoon LKK premium light soy sauce (to check), 1 teaspoon LKK Chiu Chow Chilli oil, 250g cooked rice noodles, lightly dressed in toasted sesame oil, ½ cucumber, sliced into julienne strips, 1 large carrots, sliced into julienne strips, 1 small handful of radishes, washed and sliced and 1 large handful of fresh raw beansprouts, washed.
For garnish: 1 handful of toasted black sesame seeds (optional) and 2 spring onion, finely chopped, sliced on a deep angle, horse ear shaped.
See recipes by Ching in her book titled: Stir Crazy: 100 deliciously healthy stir-fry recipes available from Amazon now.