Prawn & Noodle Stirfry
Super speedy recipe uses rapeseed oil, which is low in saturated fat.
Serves – 4
Prep Time – 5 minutes
Cook Time – 10 minutes
250g Egg Noodles
2 tbsp Just Extra Virgin Cold Pressed Rapeseed Oil
1 Red Pepper, sliced
1 bunch Spring Onions, cut into 2cm pieces
100g Mange Tout
1tbsp Tomato Puree
2tbsp Reduced-Fat Soy Sauce
2tbsp Thai Sweet Chilli Sauce
1tbsp Clear Honey
250g cooked, peeled Tiger Prawns
1. Cook the noodles in boiling water for 4-5 minutes until tender, then drain.
2. Meanwhile, heat the rapeseed oil in a large frying pan and fry the vegetables for 4-5 minutes.
3. Blend the tomato puree with the soy, chilli sauce and honey and stir into the vegetables with the prawns, cook for 1-2 minutes.
4. Gently stir in the noodles and serve.