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 SPICED PRAWNS WITH EGG NOODLES

Lunch/ Dinner

 Chef Tom Aiken’s recipe with Willy’s ACV pickled ginger and Willy’s ACV, chili & lime sauce…

Chef Tom Aikens

Ingredients

CASHEW CRUMB
200g Plain Toasted cashew
2 fresh lime zest + 2g coarse sea salt
2g of finely crushed black pepper + 1g smoked paprika + Large pinch of cayenne
30g brown sugar + 30g melted butter or coconut oil
Just lightly crush the nuts once toasted and mix with the rest of the ingredients in a bowl and then place onto a plastic mat and bake at 160c for 10 minutes, then when it’s ready, place into an airtight container.

ANY VEG FOR STIR FRY
White cabbage OR napa cabbage julienned
Peppers red & yellow
Any 30g beansprouts
Carrots & courgette julienned
Any red onion, julienned neatly or kale
4 cloves garlic finely chopped
Any celery julienned neatly
6 shitake or button mushrooms
1 tbsp of coriander leaves

WILLY’S ACV CHILI & LIME SAUCE
Juice & zest of 3 limes
1 red pepper finely diced
3 red chili finely diced
100g caster sugar
100g Willy’s Organic Live Apple Cider Vinegar
1g salt
Bring all to a simmer and cook down slowly till a jam consistency

WILLY’S ACV PICKLED GINGER
50g Willy’s Organic Apple Cider Vinegar
50g caster sugar + large pinch salt
Large nugget of ginger cut into a fine julienne ( Blanch this 3 x’s in cold to simmering water )
Bring sugar & water together & simmer, add the ginger and cook till tender

FINAL ASSEMBLY
Cooked egg noodles ( As many as you like cooked in simmering salted water for a minute then drain)
The spiced cashew
Coriander leaves
100ml veg oil + 50ml of peanut or sesame oil
The cut veg
60g Chili sauce + pickled ginger
Sesame seeds
50ml soya sauce
5 prawns per person cut in half
4 finely chopped garlic cloves with 2 finely chopped chili & a nugget of ginger chopped finely

Method

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Fry the sesame seeds first in the veg oil with a little nut oil, then start to add all the vegetables, they are going to be cooked quickly to retain the freshness & colour, cook the hard veg all first, like the carrots, celery, broccoli stalks, for 45 seconds, adding the chopped chili, ginger, garlic at the end, season lightly then drain in the bowl.
Follow the same method for the remaining veg and strain

Heat the last of the veg oil on full with the nut oil, then add last of ginger garlic chili mix, cook for a minute, then add the prawns, don’t stir this yet. Then after 30 secs add the shitake, the broccoli heads, shake the pan, cook for a minute, add the sauce & cooked ginger as well as the cooked noodles and all the cooked veg for 30 secs, toss well, add soya sauce, ½ the cashew crumb then the coriander leaves. Place into a large bowl with the rest of the cashew crumb. 

Recipe and photos credited to Chef Tom Aikens https://tomaikens.co.uk/