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Prawn noodles

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Spicy prawns make a perfect topping for rice noodles and courgette spaghetti, packed with zesty vegetables.
Serves
4
Prep
15 minutes
Cook
10 minutes
Each 358g serving contains (excludes serving suggestion)
KCal
186
Carbs
25.1g
Fibre
5.0g
Protein
12.2g
Fat
3.0g
Saturates
0.40g
Sugars
7.8g
Salt
0.40g
Portion Fruit & Veg
2
Ingredients
Ingredients
250g broccoli, broken into florets
2 tsp rapeseed oil
6 spring onions, cut into rings
1 red pepper, sliced
2cm ginger root, grated
1 small red chilli, finely chopped
3 cloves garlic, crushed
120g pack raw king prawns
100ml water
250g courgette spaghetti
300g ready-to-use rice noodles
110g baby leaf spinach
grated zest and juice 1 lime
2 tsp reduced-salt soy sauce
Method
  1. Add the broccoli to a microwave-proof dish with 1 teaspoon of water, cover with cling film, then pierce and heat on full for 1.5 minutes, then reserve.
  2. Meanwhile, heat the oil in a non-stick pan or wok, then add the spring onions and pepper. Cook for 2-3 minutes over a high heat, stirring constantly.
  3. Next, add the ginger, chilli and garlic to the pan and cook for 1 minute.
  4. Add the king prawns, water, courgette spaghetti, noodles and reserved broccoli and mix well. Add a lid and cook for 2 minutes.
  5. Add the spinach, lime juice, zest and soy sauce and mix again. &nbsp
  6. Cover and heat for another 2-3 minutes.
  7. Make sure the dish is heated through and the prawns are pink, then serve immediately.
Chefs tips
  • Try adding salmon or another fish instead of prawns.
  • For a vegetarian/vegan version, use mushrooms or tofu in place of prawns.
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