Thai prawn noodles

10-30 minutes 4 servings 400 kcal or less everyday dinner fibre mains noodle stir-fry prwn stir-fry weeknight dinner winter

N/A

Source

Ingredients

200g dried egg noodles

2 tsp vegetable oil

25g ginger , finely chopped or grated

3 garlic cloves , finely chopped

2 red chillies , finely chopped

200g frozen peas

300g peeled raw king prawns

2 eggs , lightly beaten

2 tbsp reduced-salt soy sauce

2 limes , 1 juiced, 1 cut into wedges

6 spring onions , sliced

handful chopped coriander , to serve

Method

Cook the noodles following pack instructions, drain, run under cold water and set aside.

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.

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.