- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Lower GI – but not in flavour – this stir fry dish of rice noodles and prawns is a one pot wonder.
Ingredients
- 1 tablespoon peanut oil
- 1 long green chilli, deseeded, finely chopped
- 7cm piece fresh ginger, peeled, grated
- 2 garlic cloves, crushed
- 20 (500g) green prawns, peeled (tails intact), deveined
- 3 green onions, cut into 5cm lengths
- Bunch (200g) baby pak choy, leaves and stems separated, stems chopped
- 150g green beans, trimmed, halved diagonally
- 450g fresh rice noodles
- 1/4 cup soy sauce
- 2 tablespoons mirin
Method
- Step 1Heat a wok over high heat. Add half the oil. Swirl to coat. Add chilli, ginger, garlic and prawns. Stir-fry for 2 minutes or until prawns are pink and cooked through. Transfer to a bowl. Cover to keep warm.
- Step 2Heat remaining oil in wok. Add onion, pak choy stems and beans. Stir-fry for 4 minutes or until beans are just tender. Return prawns to wok. Add noodles, soy sauce, mirin and pak choy leaves. Stir-fry for 1 to 2 minutes or until heated through. Serve.
- Low fat
- Low kilojoule
Nutrition
1677 kj
Energy
6.3g
Fat Total
1g
Saturated Fat
3.5g
Fibre
27.3g
Protein
142mg
Cholesterol
1455mg
Sodium
55.2g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Kim Meredith
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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