SO delicious and quick to make! Cook the noodles, drain and set aside. Heat half the oil in a large wok, add the spring onions, carrot, mange tout, prawns, garlic, ginger and chilli. Stir-fry for 2-3 minutes. Transfer to a bowl and keep warm. Add the remaining oil to the wok and pour in the eggs. Cook, stirring continuously, until the eggs have scrambled. Add the soy sauce, noodles and stir-fried vegetables to the wok and stir-fry together for 1 minute. Serve immediately in bowls.
This savory southwest cous cous salad is super easy and fast to make with only 2 steps in the recipe. It’s filled with delicious flavors such as tomatoes, scallions, cayenne, garlic, and lemon juice. This can be made ahead of time, and is a great party pleaser!