Prawn and Noodle Stir Fry
Nutrition per serving
| Calories | 785 kcal |
| Protein | 70.4 g |
| Carbs | 97.2 g |
| Fats | 17 g |
| Saturated Fat | 7.8 g |
| Monounsaturated Fat | 2.4 g |
| Polyunsaturated Fat | 3.6 g |
| Sugars | 8.1 g |
| Fiber | 6.2 g |
| Sodium | 3,289 mg |
Ingredients
| Coconut Oil | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Garlic | |
| Prawns | |
| Peas, Snow/Snap/ Mangetout | |
| Broccoli, stalks | |
| Noodles (straight to wok) | |
| Soy Sauce made from soy and wheat (shoyu), low sodium | |
| Fish, Sauce | |
| Baby Sweetcorn |
1. Finely chop the garlic clove, finely slice the spring onions. Mange Tout and sweetcorn should be cut in half. The noodles can be ‘straight to wok’ type. For a gluten free meal replace these for rice noodles and swap soy sauce for tamari. Cut bigger broccoli stalks in half lengthways.
2. Melt the coconut oil in a medium to high heat.
3. Add the spring onions and garlic and stir-fry for 1 minute.
4. Add the prawns and stir for a further minute.
5. Add the mange tout, sweetcorn and broccoli, along with about 2 tablespoons of water. Let the water bubble up to cook the vegetables.
6. Add the noodles, ensure noodles are broken up as you add them. Mix the noodles with the other ingredients thoroughly, then stir-fry for a minute so that the noodles are warmed through and soft.
7. Take off from the heat, add the soy sauce and fish sauce, then stir again before serving.