Rice noodles with prawns
Average rating:
This spicy stir-fry is packed with flavours, but only takes minutes to cook
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Cooking time: 15 mins
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Serves: 4
Ingredients
Try adding unsalted cashew nuts to the recipe for another flavour and texture.
- 250g (9oz) ribbon rice noodles, soaked in warm water until softened
- 1tbsp groundnut oil
- 4 shallots, finely sliced
- 450g (1lb) raw tiger prawns, shelled
- 200ml (7fl oz) vegetable or chicken stock
- 2tbsp fish sauce
- Juice and zest of 1 lime
- 4 spring onions, finely sliced
- 85g (3oz) baby spinach leaves
- 3tbsp chopped coriander leaves
- 1 green or red chilli, finely sliced
Method
- Drain the noodles and set aside. Heat the oil in a pan and fry the shallots until softened. Add the prawns and stir-fry for a minute or until they turn pink.
- Add the noodles, stock, fish sauce and lime juice and zest. Stir in the spring onions and baby spinach, and serve scattered with the coriander and chilli.
Nutritional information per portion
- Calories 382(kcal)
- Fat 4.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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