Serves 2
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  1. 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.
  2. 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.
  3. Cook the egg noodles according to packet instructions, then drain and rinse.
  4. 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.

Nutrition Facts

Per serving:668kcals, 23.3g fat (5g saturated), 66.3g carbs, 20.2g sugars, 51.7g protein, 11.7g fibre, 2.127g sodium