- 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
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1 tablespoon peanut oil
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1 long green chilli, deseeded, finely chopped
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7cm piece fresh ginger, peeled, grated
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2 garlic cloves, crushed
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20 (500g) green prawns, peeled (tails intact), deveined
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3 green onions, cut into 5cm lengths
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Bunch (200g) baby pak choy, leaves and stems separated, stems chopped
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150g green beans, trimmed, halved diagonally
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450g fresh rice noodles
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1/4 cup soy sauce
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2 tablespoons mirin
Method
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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.
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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
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1677 kj
Energy
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6.3g
Fat Total
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1g
Saturated Fat
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3.5g
Fibre
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27.3g
Protein
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142mg
Cholesterol
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1455mg
Sodium
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55.2g
Carbs (total)
All nutrition values are per serve
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