Chilli prawn noodles

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• SP

  12 February 2009

  SP rated and commented on this recipe

  

  I used vegetable stock instead of chicken stock - was a great result! Delicious, quick and easy to make.

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• CookingKiwi

  14 July 2009

  CookingKiwi rated and commented on this recipe

  

  Tasty, quick, easy to make. Needed to increase the ingredients though - 100g prawns are not enough for me and my hungry partner :-)

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• yummie

  07 January 2010

  yummie rated this recipe

  

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• Biffda

  07 March 2011

  Biffda commented on this recipe

  Good recipe one of our favourites. We double up the ginger and lemongrass, and also add a dried birdseye chilli or two at the start (we love hot food) then we serve with exta ginger and fresh red chilli matchsticks to sprinkle on top. Great recipe and very healthy.

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• d41d0y

  09 May 2011

  d41d0y rated and commented on this recipe

  

  Easy. Very fresh and cleansing recipe. Will make again but I will infuse the stock with the lemongrass, garlic and ginger for longer as I felt the flavour was lost in the final dish.

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• Fluffysammy

  13 June 2011

  Fluffysammy rated and commented on this recipe

  

  I sooooooooo love this its one of my fav thinngs to eat ever

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• Kaja

  23 June 2012

  Kaja rated and commented on this recipe

  

  Very tasty though 50g of prawns per person is definitely not enough! will also try to infuse the stock for a while longer next time. But overall a lovely, light dish!

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• Miss P

  02 October 2012

  Miss P rated this recipe

  

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• Belit

  21 October 2012

  Belit commented on this recipe

  Very fresh, and light yet satisfying. Perfect for a chilly fall Saturday lunch. The children loved the broth and noodles and ate the veg, but left the prawns for the adults - an arrangement everyone was happy with!

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Ingredients

• 600ml chicken stock
• a 2cm chunk root ginger
• 2 garlic cloves , bashed
• a stalk lemongrass , bashed
• soy sauce
• 100g flat rice noodles
• 200g a mix of vegetables , mange tout, baby sweet corn, baby pak choi and baby carrots
• 100g large peeled prawns
• red chilli , sliced, to serve
• spring onions , shredded, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 600ml chicken stock
• a 2cm chunk root ginger
• 2 garlic cloves , bashed
• a stalk lemongrass , bashed
• soy sauce
• 100g flat rice noodles
• 200g a mix of vegetables , mange tout, baby sweet corn, baby pak choi and baby carrots
• 100g large peeled prawns
• red chilli , sliced, to serve
• spring onions , shredded, to serve

Per serving

325 kcalories, protein 2.79g, carbohydrate 49.9g, fat 3.3 g, saturated fat 0.1g, fibre 2.5g, salt 2.72 g

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