• 1 tbsp sunflower oil
  • 225 g frozen raw peeled jumbo king prawns, defrosted
  • 1 red chilli, deseeded and finely chopped
  • 2 cm piece root ginger, peeled and chopped
  • 175 g baby corn, halved lengthways
  • 200 g mangetout, trimmed
  • bunch spring onions, washed, trimmed and sliced on the diagonal
  • 300 g ready-cooked rice noodles
  • 1 carrot, peeled and cut into ribbons with a vegetable peeler
  • 2 tbsp light soy sauce
  • 1 tbsp sweet chilli dipping sauce
  • 1 tbsp runny honey
  • 15 g fresh coriander washed and chopped, reserving a few sprigs for garnish


  1. 1

    Heat the oil in a wok or large frying pan over a high heat. Stir fry the prawns, chilli, ginger, baby corn, mangetout and spring onions (reserving a few slices to garnish) for 2-3 minutes. Add the noodles and carrot. Toss for 1 minute.

  2. 2

    Stir in the soy sauce, sweet chilli sauce, honey and chopped coriander, and heat through until piping hot.

  3. 3

    Serve garnished with the reserved spring onions and coriander.

Nutritional Details

Each serving provides
  • Energy 1072kj 256kcal 13%
  • Fat 5.6g 8%
  • Saturates 0.7g 4%
  • Sugars 11.4g 13%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 352kj/84kcal

Each serving provides

32.8g carbohydrate 4.2g fibre 16.5g protein

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