SINGAPORE STYLE PRAWN NOODLES
Nutritional values per serving: Servings: 2
calories 402, protein 22.4g, fat 20.6g (saturated 4.5g), carbs 27g (sugar 9g), sodium 3.7g
INGREDIENTS
- 130g medium egg noodles
- 1 tbsp groundnut or canola oil
- 3cm piece of ginger, peeled and grated
- 2 cloves of garlic, finely chopped
- 50g free-range smoked bacon lardons or finely chopped smoked bacon
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, peeled and sliced into matchsticks
- 150g beansprouts
- 100g frozen cooked, peeled king prawns, thawed
- 1 red chilli, deseeded & thinly sliced (optional)
- 3 – 4 tbsp (45 – 60ml) teriyaki sauce, or to taste
- dash of sesame oil (optional)
- 3 spring onions, sliced on the bias into 1 cm pieces
- 30g roasted peanuts
METHOD
- Cook the noodles according to package instructions. Drain and set aside.
- Heat the oil in a wok or large non-stick pan on high heat. Fry the ginger and garlic for 30 seconds. Add the bacon and stir-fry for another half a minute. Add the bell pepper, carrot, bean sprouts and prawns and stir-fry for a further 2 minutes, until the prawns are hot.
- Add the noodles, chilli, teriyaki sauce and sesame oil and toss together.
- Stir in the spring onions and peanuts and cook for a further 1 minute.
CLICK HERE TO GET THE MENU
ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
For other ideas also try BBC good food
