Thai prawn noodles
Thai prawn noodles
Ready in 30 minutes, this stir-fried prawn, egg and noodle dish is perfect for a midweek meal
- Serves 4
- Easy
Nutrition per serving
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Calories 345
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Carbohydrates 42
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Saturated Fat 2
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Sugar 4
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Protein 27
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Fat 6
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Fiber 6
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Salt 1.4
Ingredients
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200g dried egg noodles
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2 tsp vegetable oil
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25g ginger, finely chopped or grated
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3 garlic cloves, finely chopped
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2 red chillies, finely chopped
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200g frozen peas
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300g peeled raw king prawns
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2 eggs, lightly beaten
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2 tbsp reduced-salt soy sauce
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2 limes, 1 juiced, 1 cut into wedges
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6 spring onions, sliced
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handful chopped coriander, to serve
Method
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Cook the noodles following pack instructions, drain, run under cold water and set aside.
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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.
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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.