Thai prawn & ginger noodles

Thai prawn & ginger noodles

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(15 ratings)

Prep: 15 mins Cook: 15 mins plus soaking

Easy

Serves 2
This seafood stir-fry, with fiery ginger and crunchy veg, is as healthy as it is delicious - a low-fat and low-calorie weeknight dinner

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal426
  • fat9g
  • saturates1g
  • carbs59g
  • sugars16g
  • fibre4g
  • protein24g
  • salt1.4g
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Ingredients

  • 100g folded rice noodles (sen lek)
  • zest and juice 1 small orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1½-2 tbsp red curry paste
  • 1-2 tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 tsp light brown soft sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 25g ginger, scraped and shredded
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 large garlic cloves, sliced
  • 1 red pepper, deseeded and sliced
  • 85g sugar snap peas, halved lengthways
  • 140g beansprouts
  • 175g pack raw king prawns
  • handful chopped basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • handful chopped coriander

Method

  1. Put the noodles in a bowl and pour over boiling water to cover them. Set aside to soak for 10 mins. Stir together the orange juice and zest, curry paste, fish sauce, sugar and 3 tbsp water to make a sauce.

  2. Heat the oil in a large wok and add half the ginger and the garlic. Cook, stirring, for 1 min. Add the pepper and stir-fry for 3 mins more. Toss in the sugar snaps, cook briefly, then pour in the curry sauce. Add the beansprouts and prawns, and continue cooking until the prawns just turn pink. Drain the noodles, then toss these into the pan with the herbs and remaining ginger. Mix until the noodles are well coated in the sauce, then serve.

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Comments, questions and tips

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sophiecopley
2nd Oct, 2016
5.05
Doubled the recipe for dinner with friends. Really tasty!
taandem
20th Sep, 2016
2.55
I really liked it although it was too orangey. My partner couldn't eat it because of this. I guess is down to your taste buds.
rosievimes's picture
rosievimes
27th Jan, 2016
5.05
Loved this, thought the flavours balanced really well with just the right amount of heat. Served it with sesame jasmine rice rather than the noodles, which did a good job of soaking up the sauce!
fallenstar27
12th Dec, 2015
3.8
Subtle flavours but still very nice. Quick to prep/make and seems fairly healthy.
Julie F
5th Dec, 2015
This recipe looks really tasty. I will have to try this, because i really love noodles. It appears to be easy and quick to make.
kathmedwards
15th Jun, 2015
5.05
I left out the beansprouts as I'm not a big fan, but just with the remaining vegetables this was absolutely delicious. Really easy and it helps that it's healthy too! Used fine egg noodles as I couldn't find those mentioned.
Frantic Flapjack
9th Feb, 2015
5.05
This was really lovely. I swapped mushrooms for the beansprouts out of personal taste. A rich sauce, lovely for a winter's evening.
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