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:
- Cook the noodles according to packet instructions and drain.
- Meanwhile, dissolve cornflour in 2 tablespoons water, then combine with tomato sauce, soy sauce, sugar syrup and an extra (100ml) water in a bowl.
- 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.
- 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
