Thai prawn noodles
Serves 4
Easy
Prep:
Cook:
Ready in 30 minutes, this stir-fried prawn, egg and noodle dish is perfect for a midweek meal
Skip to ingredients
- 200g dried egg noodles
- 2 tsp vegetable oil
- 25g gingerfinely chopped or grated
- 3 garlic clovesfinely chopped
- 2 red chilliesfinely chopped
- 200g frozen peas
- 300g peeled raw king prawns
- 2 eggslightly beaten
- 2 tbsp reduced-salt soy sauce
- 2 limes1 juiced, 1 cut into wedges
- 6 spring onionssliced
- handful chopped corianderto serve
Nutrition: per serving
- kcal345low
- fat6glow
- 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.
