350g flat rice noodles
2 tablespoons reduced-salt soy sauce
3 teaspoons honey
1 1/2 tablespoons lime juice
2 teaspoons fish sauce
2 cloves garlic, sliced
1 large red chilli, seeded, chopped
350g raw prawns, peeled
6 green onions, thickly sliced
2 cups snow peas
2 small carrots, chopped
1 red capsicum, chopped
2 eggs, lightly beaten
beans sprouts, coriander and
chopped raw peanuts, to serve
Nutrition (per serve)
Cook noodles according to packet instructions. Drain, refresh in cold water, drain again and set aside. In a small bowl, whisk together soy sauce, honey, lime juice, fish sauce and 2 tablespoons water.
Spray a wok or large frying pan with oil. Add garlic and chilli and stir-fry over high heat for 20 seconds. Add prawns, all the vegies and a splash of water and stir-fry for 2 minutes. Remove from pan and lower heat to medium.
Spray pan with a little more oil, add eggs and heat gently for 30 seconds. Gently ‘scramble’ eggs with a spoon for a further 30 seconds. Add noodles and prawn mixture. Stir until combined.
Add the fish sauce mixture to the pan and cook for a further 1 minute, until heated through. Top with bean sprouts, coriander leaves and peanuts to serve.
Recipe sourced from: Australian Healthy Food Guide