Asian prawn noodles
Serves 2
Easy
Prep:
Cook:
Whip up this healthy noodle pot in no time. The spicy, sour Asian flavours match with leftover chicken, too, which you can add at the end instead of prawns
Skip to ingredients
- 2nests wholewheat noodles
- 3 garlic clovesfinely grated
- 1 tbsp finely grated ginger
- handful corianderleaves and stalks chopped but kept separate
- ½ - 1 red chillithinly sliced and deseeded if you don’t like it too hot
- 1 tbsp tamari
- 4 spring onionssliced at an angle
- 125g sugar snap peas
- 160g beansproutswell rinsed
- 100g cooked prawns
- 1 limezested and juiced
- small pack mint leaves(optional)
- sesame oilto serve (optional)
Nutrition: Per serving
- kcal245low
- fat2glow
- saturates0g
- carbs35g
- sugars6g
- fibre6g
- protein19g
- salt2.2g
Method
step 1
Put the noodles in a bowl, pour over enough boiling water to cover, set aside to soak for 5 mins, then drain.
step 2
Meanwhile, pour 450ml water into a wok or wide pan and add the garlic, ginger, coriander stalks, chilli, tamari, spring onions and sugar snaps. Bring to the boil and simmer for 3 mins, then add the noodles and beansprouts to heat through.
step 3
Stir in the prawns, lime zest and juice, coriander leaves and the mint, if using. Return to the boil until steaming hot and serve in deep bowls, drizzled with a dash of sesame oil, if you like.