This is another really quick mid-week meal so long as you prep everything you need first and then cook it all in a flurry of steam and yummy smells…
Serves: 4 with leftovers
- 250g cooked prawns, frozen are fine
- Packet of stir-fry veg including beansprouts
- 5 spring onions, finely sliced
- 300-400g Rice noodles
- 4-5 cloves garlic, minced
- 2 tsp. grated ginger
- handful fresh coriander, mint and/or basil
- ¼ cup peanuts or cashews, chopped
- 1 tsp coconut oil
- Squeeze of lime
For the sauce:
- 1/3 cup strong chicken stock
- 1 tbsp soy sauce
- 3 tbsp vinegar
- Juice of ½ a lime
- 5 tbsp honey
- 2 tbsp fish sauce
- 1 tsp chilli flakes
Get all your veg ready to go ahead of cooking.
Prepare the noodles as per packet instructions. If they’re ready made don’t do anything just yet.
Put all the sauce ingredients in a bowl and mix well.
Melt the coconut oil in a large pan or wok on a low to medium heat and add the ginger and garlic with half the sliced spring onions. Fry for a couple of minutes. Add the prawns and then the noodles. Drizzle over a good splash of the sauce and stir it well. Turn up the heat so the sauce cooks down and gets sticky. Add the stir fry vegetables and add another splash of the sauce and again, let it cook down.
Add the final bit of sauce and let it cook down a bit but not too much, you want a little bit of it left. Give it all a taste and see if it needs anything else. If not, add the herbs, a squeeze of lime juice, nuts and the other half of spring onions and serve.