Chili prawn stir-fry


Serves 4

Ready in 20 minutes


8 ounces dried rice vermicelli noodles

Low-calorie cooking spray

2 large garlic cloves, crushed

1.5 inch piece of root ginger, peeled and finely grated

1 large red chili pepper, deseeded and cut into thin strips

1 tbsp mild curry powder

5 ounces vegetable stock

Bunch of spring onions, trimmed and thinly sliced

1 tbsp freshly squeezed lime juice

10 ½ ounce bag of mixed stir-fry vegetables

2 pieces of Chinese cabbage, trimmed, leaves separated and stalks thinly sliced

8 ounces frozen jumbo king prawns, thawed

½ tsp chili flakes


Soak or cook the noodles according to the package instructions. Drain well and set aside.

Spray a wok or large frying pan with the low-calorie cooking spray. Add the garlic, ginger and fresh chili and fry over a low heat for 2-3 minutes until softened.

Sprinkle the curry powder over and cook for 1 minute, stirring, then pour in the stock and add the spring onions and lime juice. Simmer for 3-4 minutes, then pour into a measuring jug and wipe the wok with a paper towel.

Spray the wok with more cooking spray and cook the stir-fry vegetables and Chinese cabbage stalks over a high heat for 3 minutes. Add the Chinese cabbage leaves, prawns, chili flakes and noodles, then pour in the sauce and stir-fry for another 2-3 minutes. Serve hot.

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