• 1 tbsp sunflower oil
  • 225g frozen raw peeled jumbo king prawns, defrosted
  • 1 red chilli, deseeded and finely chopped
  • 2cm piece root ginger, peeled and chopped
  • 175g babycorn, halved lengthways
  • 200g mangetout, trimmed
  • 1 bunch spring onions, washed, trimmed and sliced on the diagonal
  • 300g ready-cooked rice noodles
  • 1 carrot, peeled and cut into ribbons
  • 2 tbsp light soy sauce
  • 1 tbsp sweet chilli dipping sauce
  • 1 tbsp runny honey
  • 15g 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, babycorn, mangetout and spring onions for 2-3 minutes. Add the noodles and carrot and toss for 1 minute.

  2. 2

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