Perfect pak choi
Serve this pan-fried pak choi as a side to stir-fries. The Chinese cabbage is cooked in an aromatic mixture of sesame oil, garlic, chilli and fish sauce.
Thai prawn & ginger noodles
Serves 2
Easy
Prep:
Cook:
plus soaking
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
Skip to ingredients
- 100g folded rice noodles(sen lek)
- zest and juice 1 small orange
- 1½-2 tbsp red curry paste
- 1-2 tsp fish sauce
- 2 tsp light brown soft sugar
- 1 tbsp sunflower oil
- 25g gingerscraped and shredded
- 2 large garlic clovessliced
- 1 red pepperdeseeded and sliced
- 85g sugar snap peashalved lengthways
- 140g beansprouts
- 175g pack raw king prawns
- handful chopped basil
- handful chopped coriander
Nutrition: per serving
- kcal426low
- fat9glow
- saturates1g
- carbs59g
- sugars16g
- fibre4g
- protein24g
- salt1.4g
Method
step 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.
step 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.
