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Greenest coconut prawn noodles served in a bowl

Greenest coconut prawn noodles

A star rating of 3.4 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Blend spinach, rocket and watercress with coconut milk, king prawns and noodles to make this speedy midweek meal. Whip it up in just 20 minutes

Nutrition: Per serving
NutrientUnit
kcal559
fat41g
saturates30g
carbs25g
sugars6g
fibre3g
protein22g
salt0.6g
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Ingredients

  • 1 tbsp vegetable oil
  • 2cm chunk ginger , peeled and roughly chopped
  • 1 garlic clove , chopped
  • 1 green chilli , chopped
  • ½ small pack coriander , stalks and leaves separated, stalks chopped
  • 130g (any or a mix of) spinach , rocket and watercress
  • 400ml can coconut milk
  • 180g raw king prawns
  • 150g straight to wok noodles (we used rice noodles or use dried and cook for 2 mins less than the cooking time)
  • ½ lime , juiced

Method

  • STEP 1

    Heat the oil in large saucepan over a medium heat. Add the ginger, garlic, chilli and coriander stalks and fry with a pinch of salt until softened, about 3 mins. Add the greens and most of the coriander leaves, stir until wilted, then tip the contents of the pan into a blender with the coconut milk and 150-200ml water. Blitz until smooth and bright green. Or, if you have a stick blender, use it to blitz all the ingredients in the pan.

  • STEP 2

    Tip the sauce back into the pan, season and bring to the boil. Add the prawns, noodles and the lime juice and cook for 4-6 mins until the prawns have turned pink – by this time the noodles should be perfect. Ladle into two bowls and top with the remaining coriander.

Goes well with

Recipe from Good Food magazine, April 2018

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A star rating of 3.4 out of 5.11 ratings
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