Prawn & rice noodle stir-fry

Prawn & rice noodle stir-fry

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Prep: 10 mins Cook: 15 mins

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 and extra info

Nutrition: per serving

  • kcal303
  • fat4g
  • saturates1g
  • carbs45g
  • sugars4g
  • fibre4g
  • protein20g
  • salt1.1g
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Ingredients

  • 200g rice noodles
  • 1 tbsp vegetable oil
  • 1 leek, sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 200g fine green beans
  • 300g beansprouts
    Beansprouts

    Beansprouts

    been sp-rowts

    Widely seen as a major, somehow magic, ingredient, beansprouts

  • 1 garlic clove, crushed
  • 300g peeled raw king prawns
  • 1-2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

To serve

  • 2 tsp toasted sesame seeds
  • pickled ginger
    Ginger

    Ginger

    jin-jer

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

Method

  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.

  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.

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