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.