• 60g rice noodles
  • 6 spring onions
  • 2 garlic cloves
  • 2 tbsp vegetable stock
  • 250g shelled raw tiger prawns
  • Pinch of Chinese five-spice powder
  • 250g shredded pak choi or kale
  • 2 courgettes cut into match sticks
  • 1 tsp soy sauce


  • STEP 1
    Soak and cook the rice noodles
  • STEP 2
    Heat a wok add the spring opinions, garlic, ginger and vegetable stock. Cook for 2 - 3 minutes
  • STEP 3
    Add the prawns and stir for 2 - 3 minutes. Stir in the five spices, shredded greens and courgette. Add the soy sauce. Stir fry for 3 minutes
  • STEP 4
    Drain the noodles and gentle stir into the prawns and serve

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