• 0.5 tbsp vegetable oil
  • 1 cm piece fresh ginger, peeled and finely chopped
  • 1 red chilli, washed, deseeded and finely chopped, reserving a few slices to garnish
  • 60 g chestnut mushrooms, sliced
  • 1 tsp mild curry powder
  • 90 g raw king prawns
  • 150 g mixed pepper stir-fry vegetables
  • 1 tbsp light soy sauce
  • 150 g rice noodles
  • 1 lime, ½ juiced, ½ cut into wedges, to serve


  1. 1

    Heat a wok or large frying pan over a high heat, then add the vegetable oil. Add the ginger and the chopped chillies, and stir-fry for 30 seconds.

  2. 2

    Add the mushrooms and stir-fry for 2 minutes, then add the curry powder and prawns and stir-fry for a further 2-3 minutes.

  3. 3

    Add the mixed pepper stir-fry and cook, stirring, for 2 minutes. Stir in the soy sauce and the rice noodles, and heat through for 1 minute.

  4. 4

    Squeeze in the lime juice and toss well. Scatter over the reserved chilli and serve with a wedge of lime to squeeze over.

Nutritional Details

Each serving provides
  • Energy 929kj 222kcal 11%
  • Fat 8.3g 12%
  • Saturates 1.0g 5%
  • Sugars 5.5g 6%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 306kj/73kcal

Each serving provides

21.0g carbohydrate 1.6g fibre 15.1g protein

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