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SINGAPORE-STYLE CHILLI PRAWN NOODLES

 

Ingredients:

  • 125g low calorie Slendier Noodles, well rinsed
  • 150g prawns, tails intact
  • 1 teaspoon extra virgin olive oil (7g)
  • 1 tablespoon cornflour
  • 1 tablespoon tomato sauce
  • 2 tablespoon soy sauce
  • 1 tablespoon sugar free syrup
  • 2 garlic cloves, crushed
  • 1/2 teaspoon finely grated ginger
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon lime juice, plus wedges to serve
  • 300g baby spinach leaves
  • 30g spring onions, shredded
  • 20g bunch coriander, leaves chopped
  • Salt and pepper to taste

Method:

  1. Cook the noodles according to packet instructions and drain. 
  2. Meanwhile, dissolve cornflour in 2 tablespoons water, then combine with tomato sauce, soy sauce, sugar syrup and an extra (100ml) water in a bowl.
  3. Heat oil in a wok over medium-high heat. Cook garlic and ginger for 1 minute or until fragrant. Add prawns and stir-fry for 1-2 minutes until they turn pink. Add sweet chilli sauce, lime juice and soy sauce mixture, and bring to the boil.
  4. Add noodles and spinach, then stir-fry for 2 minutes or until noodles are warmed through and spinach has wilted. Serve with spring onion, coriander and lime wedges.

Nutrition Facts:

  • Calories: 360.9 Cal
  • Protein: 39.3g
  • Carbs: 39.1g
  • Fat: 10.5g

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