Thai coriander & pepper prawn noodles

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olive magazine

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Recipe by olive magazine

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1. 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.
2. 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

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• Jules

  09 March 2008

  Jules rated and commented on this recipe

  

  Great fresh flavours, very easy to make.

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• Tania

  18 March 2009

  Tania rated and commented on this recipe

  

  This is really lovely, I added red onion, red pepper & courgette (chopped to matchstick size) which really added to the colour & flavour. Will definitely make again and again. Very healthy too :)

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Ingredients

• 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

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Serves 4

Preparation and cooking times

Ingredients

• 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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