Thai coriander & pepper prawn noodles
Egg noodles give a low-to-medium Gi so this is great low-Gi, and even low-calorie, dish
Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 20 mins- Cover the noodles with boiling water and leave for 5 minutes, then stir and drain. Mix the oyster and soy sauces and stock in a measuring jug. Mix the garlic, peppercorns, and roots and stalks of the coriander in a pestle and mortar or spice grinder.
- Heat a wok over a high heat and add some oil. Stir-fry the coriander paste for 1 minute, then add the prawns. Stir-fry for 2 minutes, add the stock mix, then the noodles. Toss together and scatter with coriander leaves to serve.
Per serving
288 kcalories, protein 21.4g, carbohydrate 31.7g, fat 9.3 g, saturated fat 1g, fibre 1.3g, salt 2.83 g
Recipe from olive magazine, January 2006.
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http://www.bbcgoodfood.com/recipes/3899/
Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 20 minsIngredients
- 150g thread egg noodles
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 100ml vegetable stock
- 4 garlic cloves
- 12 black peppercorns
- a small bunch of coriander
- oil for frying
- 350g peeled, raw prawns
Per serving
288 kcalories, protein 21.4g, carbohydrate 31.7g, fat 9.3 g, saturated fat 1g, fibre 1.3g, salt 2.83 g


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09 March 2008
Jules rated and commented on this recipe
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