• ½ tbsp vegetable oil
  • 1 cm piece fresh ginger, peeled and finely chopped
  • 1 red chilli, washed, deseeded and finely chopped
  • 60g chestnut mushrooms, sliced
  • 1 tsp mild curry powder
  • 90g raw king prawns
  • 150g mixed pepper stir-fry vegetables
  • 1 tbsp light soy sauce
  • 150g rice noodles
  • 1 lime


  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 rice noodles and heat through for 1 minute.

  4. 4

    Squeeze in the juice of half the lime and toss well. Scatter over the reserved chilli and serve with the remaining lime, cut into wedges.

Nutritional Details

Each serving provides
  • Energy 737kj 176kcal 9%
  • Fat 4.4g 6%
  • Saturates 0.4g 2%
  • Sugars 4.9g 5%
  • Salt 0.99g 17%

% of the Reference Intakes

Typical values per 100g: Energy 322kj/77kcal

Each serving provides

20.3g carbohydrate 3.5g fibre 12.3g protein

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