• 3 nests fine egg noodles
  • 2 tbsp toasted sesame oil
  • 1 red chilli, finely chopped
  • 2 cloves garlic, finely sliced
  • 3cm piece root ginger, peeled and grated
  • 225g raw jumbo king prawns
  • 100g long-stemmed broccoli, cut into small pieces
  • 1 red pepper, deseeded and sliced
  • 100g sugar snap peas
  • 1 carrot, sliced into ribbons
  • ½ bunch spring onions, sliced
  • 2 tbsp soy sauce
  • 1 tbsp honey


  1. 1

    Cook the noodles according to the instructions on the packet. Drain and set aside.

  2. 2

    Meanwhile, heat 1 tbsp sesame oil in a wok or frying pan over a high heat and cook the chilli, garlic, ginger and prawns. Stir frequently for 2-3 minutes until the prawns are pink and cooked through. Transfer to a bowl and keep warm.

  3. 3

    Add the remaining sesame oil to the wok, then toss in the broccoli, red pepper, sugar snap peas, carrot and spring onions. Stir-fry for 3 minutes, until slightly tender.

  4. 4

    Mix the soy and honey together and drizzle into the wok. Stir well to coat the veg, then add the prawn mixture along with the noodles to the pan. Toss everything together and cook for 2 minutes, until it’s all heated through. Serve immediately.

Nutritional Details

Each serving provides
  • Energy 1055kj 252kcal 13%
  • Fat 8.3g 12%
  • Saturates 1.3g 7%
  • Sugars 9.1g 10%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 419kj/100kcal

Each serving provides

25.4g carbohydrate 4.3g fibre 16.8g protein

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