Stir-fries are the best way to create tasty meals like these Singapore-style chilli prawn noodles in a flash.
Ingredients
- 300g egg noodles
- 2 tablespoons rice bran oil or sunflower oil, plus extra to drizzle
- 2 tablespoons cornflour
- 1/3 cup (80ml) tomato sauce (ketchup)
- 1/4 cup (60ml) soy sauce
- 1 tablespoon brown sugar
- 6 garlic cloves, crushed
- 1 tablespoon finely grated ginger
- 400g green prawns, peeled, deveined (tails intact)
- 1/3 cup (100g) sweet chilli sauce
- 1 tablespoon lime juice, plus wedges to serve
- 100g baby spinach leaves
- 3 spring onions, shredded
- 1/2 bunch coriander, leaves chopped
Method
- Step 1Cook the noodles according to packet instructions and drain. Toss with a little oil.
- Step 2Meanwhile, dissolve cornflour in 2 tablespoons water, then combine with tomato sauce, soy sauce, sugar and an extra 2/3 cup (165ml) water in a bowl.
- Step 3Heat oil in a wok over medium-high heat. Cook garlic and ginger for 1 minute or until fragrant. Add prawns and stir-fry for 1-2 minutes until they turn pink. Add sweet chilli sauce, lime juice and soy sauce mixture, and bring to the boil.
- Step 4Add noodles and spinach, then stir-fry for 2 minutes or until noodles are warmed through and spinach has wilted. Serve with spring onion, coriander and lime wedges.
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1213 kj
Energy
8.7g
Fat Total
1.1g
Saturated Fat
1.4g
Fibre
20.2g
Protein
140mg
Cholesterol
867mg
Sodium
2.6g
Carbs (sugar)
31.9g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Valli Little
- Image credit: Vanessa Levis
- Publication: Taste.com.au
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