Nutrition and extra info
- Healthy
Nutrition: per serving
- kcal426
- fat9g
- saturates1g
- carbs59g
- sugars16g
- fibre4g
- protein24g
- salt1.4g
Ingredients
- 100g folded rice noodles (sen lek)
- zest and juice 1 small orange
Orange
or-angeOne 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
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 2 tsp light brown soft sugar
Sugar
shuh-gaHoney and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 1 tbsp sunflower oil
Sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 25g ginger, scraped and shredded
Ginger
jin-jerMainly 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
Beansprouts
been sp-rowtsThe two most common beansprouts are the green-capped mung bean…
- 175g pack raw king prawns
- handful chopped basil
Basil
ba-zilMost closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- handful chopped coriander
Method
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.
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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