Fiery Prawn Noodles

Pep up a mid-week meal with this  really simple and delicious fiery prawn noodles.  You could substitute the prawns for chicken, but remember to check the chicken is cooked through.

Serves 4

2tbsp vegetable oilall sorts 232 noodle close up

1 carrot cut into julienne (matchsticks)

225g Prawns (big fat juicy ones please!)

120ml chicken stock

2tbsp soy sauce

1tbsp mirin (rice cooking wine)

200g beansprouts

150g Pak choy

250g noodlesall sorts 233noodles in bowl

1 fresh chilli


Spice Paste

2 tsp Maggies Kitchen Fierce Chilli Jam

25g root ginger chopped

4 garlic cloves chopped

4 shallots chopped

1tsp turmeric


To make the paste put the paste ingredients into a blender and process until smooth. You could add a little oil to help with the blending.

Heat the oil in a wok then add the paste and cook for a few minutes.  Add the carrots and cook for 1 minute stirring all the time.  Then add the prawns and mix well.

Pour the chicken stock, soy sauce and mirin into the pan and cook on a medium heat for 2 minutes.

Finally add the beansprouts, pak choi and finally the noodles.  Mix well insuring all the ingredients are well coated in the lovely warm/hot sauce.

Garnish with sliced chillies, fresh coriander and lime wedges.


Guacamole with Chilli Jam

Here’s a lovely guacamole recipe using Maggies Kitchen Fierce Chilli Jam, its really quick and easy and tastes fab.

Ingredients: 2 ripe avocados. 1 small red onion finely chopped. 1tsp of MK Fierce Chilli Jam (if you dare!) Juice of 1 lime. 1 tomato seeded and chopped. handful of chopped coriander. glug of olive oil. sour cream (optional).  seasoning. keep back a pinch of the onion, tomato and coriander to serve along with some lime wedges.

Put all the ingredients into a blender and blend on pulse…you dont want the avocado to turn into a puree unless thats how you like it!…anyway once the mix has been blended and is still a little bit chunky decant into a serving bowl drizzle some olive oil and top with the finely chopped onion, tomato and coriander.  Serve with warm crusty bread, pitta bread or tortilla chips and lime wedges.

all sorts 160 guacamole