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Prawn & rice noodle stir-fry

Prawn & rice noodle stir-fry

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A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This simple, midweek meal is low fat, low calorie and bursting with Asian flavours - it's ready in under half an hour too

Nutrition: per serving
HighlightNutrientUnit
low inkcal303
low infat4g
saturates1g
carbs45g
sugars4g
fibre4g
protein20g
salt1.1g
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Ingredients

  • 200g rice noodles
  • 1 tbsp vegetable oil
  • 1 leek , sliced
  • 200g fine green beans
  • 300g beansprouts
  • 1 garlic clove , crushed
  • 300g peeled raw king prawns
  • 1-2 tbsp soy sauce

To serve

  • 2 tsp toasted sesame seeds
  • pickled ginger

Method

  • STEP 1

    Pour boiling water over the rice noodles in a large heatproof bowl and leave for 3-5 mins to soften. Meanwhile, in a large wok or frying pan, heat the oil, add the leek and stir-fry over a high heat until starting to soften. Add the green beans and beansprouts, then cook for another 3 mins. Add the garlic and prawns, and cook until the prawns are starting to turn pink. Splash in the soy sauce and heat until everything is cooked through.

  • STEP 2

    Tip the contents of the wok onto a large serving dish, drain the rice noodles, add to the serving dish, then toss everything together. Top with the toasted sesame seeds and pickled ginger to serve.

Goes well with

Recipe from Good Food magazine, September 2015

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Overall rating

A star rating of 4.3 out of 5.3 ratings
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