Thai prawn noodles
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ready in 30 minutes, this stir-fried prawn, egg and noodle dish is perfect for a midweek meal
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 345 |
| low in | fat | 6g |
| saturates | 2g | |
| carbs | 42g | |
| sugars | 4g | |
| fibre | 6g | |
| protein | 27g | |
| salt | 1.4g |
Ingredients
- 200g dried egg noodles
- 2 tsp vegetable oil
- 25g ginger , finely chopped or grated
- 3 garlic cloves , finely chopped
- 2 red chillies , finely chopped
- 200g frozen peas
- 300g peeled raw king prawns
- 2 eggs , lightly beaten
- 2 tbsp reduced-salt soy sauce
- 2 limes , 1 juiced, 1 cut into wedges
- 6 spring onions , sliced
- handful chopped coriander , to serve
Method
- STEP 1
Cook the noodles following pack instructions, drain, run under cold water and set aside.
- STEP 2
Heat the oil in a wok or large pan. Add the ginger, garlic and chilli, and cook for 2-3 mins. Add the peas and prawns, and cook for 3 mins until the prawns are pink and cooked through. Pour in the eggs, stirring all the time to scrape the cooked egg from the bottom of the pan.
- STEP 3
Add the noodles and cook until hot. Stir through the soy, lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.
Goes well with
Recipe from Good Food magazine, December 2014
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