INGREDIENTS:

For the stir fry:
250–300g raw prawns (peeled & deveined)
1 tbsp vegetable or sesame oil
1 bell pepper (sliced)
1 small red onion (sliced)
1 cup broccoli florets
1 pack of egg noodles (or rice)
2 garlic cloves (minced)
1 tsp fresh ginger (grated)
Optional: snap peas, baby corn, or mushrooms — stir fry’s a free-for-all!
For the Hot Boss sauce:
2 tbsp soy sauce
1 tbsp Hot Boss Original Sauce (or Hot if you want the kick!)
1 tbsp sweet chilli sauce or honey
1 tsp rice vinegar or lime juice 1 tsp cornstarch + 2 tbsp water (for thickening)
Optional toppings:
Spring onions (sliced)
Sesame seeds
Fresh chilli slices or a lime wedge

METHOD:

1. Mix your sauce:
In a small bowl, combine soy sauce, Hot Boss sauce, sweet chilli/honey, and rice vinegar. Stir in the cornstarch mix. Set aside.
2. Sear the prawns:
Heat 1 tsp oil in a wok or pan on medium-high. Add prawns and cook for 2–3 minutes until pink and just cooked through. Remove and set aside.
3. Stir-fry the veg:
Add a bit more oil if needed. Toss in the garlic, ginger, onion, broccoli, carrot, and pepper. Stir-fry for 3–4 minutes — you want bright, slightly crisp veggies.
4. Bring the heat:
Return the prawns to the pan, pour in the sauce, and stir well to coat everything. Let it bubble for 1–2 minutes until it thickens and gets glossy.
5. Serve it up:
Mix in you noddles or rice. Top with sesame seeds, spring onions, or a cheeky splash more Hot Boss if you're brave
Quick Tips:
Add crushed peanuts for crunch.
Swap prawns for chicken, tofu, or beef if you're remixing.
Want it extra spicy? Use Hot Boss Hot Sauce and toss in a chopped red chilli..