Prawn & rice noodle stir-fry
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Prawn & rice noodle stir-fry

By Miriam Nice

This simple, midweek meal is low fat, low calorie and bursting with Asian flavours – it’s ready in under half an hour too

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 303
  • fat 4g
  • saturates 1g
  • carbs 45g
  • sugars 4g
  • fibre 4g
  • protein 20g
  • salt 1.1g

Ingredients

  • 200g rice noodles
  • 1 tbsp vegetable oil
  • 1 leek, sliced
  • 200g fine green beans
  • 300g beansprouts
  • 1 garlic clove, crushed
  • 300g peeled raw king prawns
  • 1-2 tbsp soy sauce
  • 2 tsp toasted sesame seeds
  • pickled ginger

Method

  1. Pour boiling water over the rice noodles in a large heatproof bowl and leave for 3-5 mins to soften. Meanwhile, in a large wok or frying pan, heat the oil, add the leek and stir-fry over a high heat until starting to soften. Add the green beans and beansprouts, then cook for another 3 mins. Add the garlic and prawns, and cook until the prawns are starting to turn pink. Splash in the soy sauce and heat until everything is cooked through.

  2. Tip the contents of the wok onto a large serving dish, drain the rice noodles, add to the serving dish, then toss everything together. Top with the toasted sesame seeds and pickled ginger to serve.

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