King Prawn Stir Fry Noodles
These easy King Prawn Stir Fry Noodles are cooked in a garlic, soy, ginger and chilli sauce. Gluten free, dairy free and ready in 15 minutes - they're a great family dinner idea!
Servings: 2 people
Ingredients
- 165 g raw king prawns
- 160 g gluten free noodles (I use brown rice noodles)
- 200 g sugar snaps
- 200 g tenderstem broccoli (brocollini)
- 1 red pepper
- 3 spring onions (scallions / green onions)
For the sauce:
- 2 tsp chopped garlic
- 2 tsp chopped ginger
- 1 tsp chopped red chilli
- 2 tbsp tamari (gluten free soy sauce)
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- 1 tsp cornflour
- 120 ml cold water
Instructions
- Finely chop the spring onions, finely slice the red pepper and chop the tenderstem broccoli into smaller pieces. Cook the noodles in boiling water (as per the pack instructions), drain and rinse with cold water. Toss in a little extra sesame oil to stop them sticking if necessary.
- Mix the sauce by adding everything (except the cornflour and water) into a bowl and mixing well.
- Add a little extra toasted sesame oil to a wok and place on a high heat. Once hot, add the king prawns, spring onions and a dash of extra tamari. Stir fry for 2-4 minutes until the prawns are pinked and cooked through. Remove from the pan and place back on the heat.
- Add the remaining vegetables to the hot wok and pour over the sauce mixture. Stir fry for 3-4 minutes, then add the prawns and cooked noodles to the pan. Mix the cornflour and cold water together and pour over everything.
- Bring the sauce to the boil and cook for 1-2 minutes, mixing everything well, until the sauce has thickened. Serve straight away with extra chopped spring onions and chilli on top.
Nutrition
Calories: 472kcal | Carbohydrates: 78g | Protein: 20g | Fat: 10g
