Serves 2
1 tbsp vegetable oil
2 garlic cloves, crushed
2 tsp ginger, grated
1 red chilli, deseeded and chopped
1 green pepper, deseeded and chopped
1 red pepper, deseeded and chopped
1 onion, chopped
3rounded tbsp peanut butter
¼ tsp turmeric powder
1heaped tbsp honey
2 tbsp soy sauce
½ lime, juiced
500ml chicken stock
200ml coconut milk
2 medium egg noodle nests
300g king prawns, defrosted if frozen
2 spring onions, chopped
1 tbsp vegetable oil
2 garlic cloves, crushed
2 tsp ginger, grated
1 red chilli, deseeded and chopped
1 green pepper, deseeded and chopped
1 red pepper, deseeded and chopped
1 onion, chopped
3rounded tbsp peanut butter
¼ tsp turmeric powder
1heaped tbsp honey
2 tbsp soy sauce
½ lime, juiced
500ml chicken stock
200ml coconut milk
2 medium egg noodle nests
300g king prawns, defrosted if frozen
2 spring onions, chopped
- Heat the vegetable oil in a wok or large pan over a medium-high heat. Cook the garlic, ginger and chilli for 1-2 minutes, then add the peppers and onion. Cook for 4-5 minutes.
- Meanwhile, combine the peanut butter, turmeric, honey, soy sauce, lime juice and stock in a food processor and blend until smooth. Add to the pan along with the coconut milk and bring to the boil, stirring.
- Cook the egg noodles according to packet instructions, then drain and rinse.
- Reduce the heat to a simmer and add the prawns and spring onions. Simmer for 2-3 minutes until the prawns are cooked, then stir in the noodles. Divide between serving bowls.
Note: Vegetable stock can be used as an alternative to Chicken stock, if you wish.
Per serving:668kcals, 23.3g fat (5g saturated), 66.3g carbs, 20.2g sugars, 51.7g protein, 11.7g fibre, 2.127g sodium