Name: Thai prawn noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Thai
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

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Thai prawn noodles

Thai prawn noodles

Katy Gilhooly

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Serves 4

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 4.1 out of 5.32 ratingsRate

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Ready in 30 minutes, this stir-fried prawn, egg and noodle dish is perfect for a midweek meal

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal345

low
fat6g

low
saturates2g
carbs42g
sugars4g
fibre6g
protein27g
salt1.4g

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.

Recipe from Good Food magazine, December 2014

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A star rating of 4.1 out of 5.32 ratings

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