Prawn and noodle stir fry
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About this recipe:
This speedy family supper recipe uses rapeseed oil so is low in saturated fat. The pepper, spring onions and mange tout contributes to one of your five-a-day.
250g egg noodles
2 tablespoons rapeseed oil
1 red pepper, sliced
1 bunch spring onions, cut into 2cm pieces
100g mange tout
1 tablespoon tomato puree
2 tablespoons reduced-fat soy sauce
2 tablespoons Thai sweet chilli sauce
1 tablespoon clear honey
250g cooked, peeled tiger prawns
15 min › Cook:
10 min › Ready in:
Cook the noodles in boiling water for 4-5 minutes until tender, then drain.
Meanwhile, heat the oil in a large frying pan and fry the vegetables for 4-5 minutes.
Blend the tomato puree with the soy, chilli sauce and honey and stir into the vegetables with the prawns, cook for 1-2 minutes. Gently stir in the noodles and serve. Tip
Try strips of chicken breast instead of prawns by stir frying with the vegetables.
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Made a few changes, added some chicken breast, doubled the sauce which I used as a marinade on the chicken along with a couple of cloves of garlic, Stir fried some veges & put them aside to keep warm, I used capsicum,broccoli & courgettes , cooked the chicken in the marinade, tipped a little on the prawns when cooking them as well and them mixed it altogether at then end - fantastic!!
- 23 Feb 2016
So easy to make and taste so good..seriously can't believe the time it took to make it. I added abitof garlic at the beginning.
- 20 Oct 2015
Took the onions out, very quick and tasty.
- 08 May 2014
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