Prawn and veg stir-fry with wholewheat noodles
You need
- 150 g frozen raw prawns, defrosted (half a bag)
- 3 nests wholewheat noodles (about 200 g)
- 1 pepper
- 1 carrot
- 1 small head of broccoli
- 2 cloves garlic
- 1 thumb-sized piece of ginger
- 1½ tablespoons reduced-salt soy sauce
Method
- Slice the pepper and carrot thinly and cut the broccoli into small florets. Chop the garlic and grate the ginger. Do all of this before any heat goes on: stir-frying is fast.
- Cook the noodles for the time on the packet (about 4 minutes) and drain.
- Heat 2 tablespoons of oil in your largest pan over a high heat until very hot. Add the carrot and broccoli and keep them moving for 3 minutes. Add the pepper, garlic and ginger for 2 minutes.
- Add the prawns and cook for 2 to 3 minutes, until pink all the way through.
- Add the noodles, the soy sauce and 2 tablespoons of water. Toss for 1 minute. Serve half. Cool the rest quickly and put it in the fridge.
Remember this: Chop everything first, pan very hot, keep it moving.
Lunch tomorrow
Cold as a noodle salad, or reheated until steaming.
Other swaps
Gluten-free: rice noodles and tamari.
Contains
Cereals containing gluten (wheat), crustaceans, soya. Some noodles contain egg. Always check the labels on what you buy.
Nutrition per portion
| Energy | Protein | Fibre | Saturated fat | Salt |
|---|---|---|---|---|
| 567 kcal | 32 g | 19 g | 1.5 g | 1.4 g |
Not cooked yet. After three cooks it counts as learned and the method steps back.