SINGAPORE NOODLES WITH PRAWNS
This low-fat, low-calorie version of your favourite stir-fried takeaway will be ready in 20 minutes and is packed with prawns and plenty of flavour
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 14
Steps:
- Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.
- In a small bowl, mix together the soy, oyster sauce and curry powder.
- In a large wok, add half the oil and fry the garlic, chilli and ginger until golden, about 2 mins. Add the remaining oil, onion, pepper, spring onions, prawns and noodles and stir-fry for a few mins. Push everything to one side, add the egg and scramble. Add the soy sauce mixture, toss again for a few more mins, then remove from the heat. Sprinkle over the coriander leaves before serving.
Nutrition Facts : Calories 411 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 2.6 milligram of sodium
THAI GREEN PRAWN NOODLES RECIPE BY TASTY
Here's what you need: prawn, salt, pepper, garlic, green chili, peas, thai green curry paste, noodle, lime
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Fry the prawns with salt and pepper until they've just turned pink. Take out and set aside.
- In the same pan, fry the garlic and green chili for a few minutes before stirring in the peas and Thai green curry paste.
- Add the prawns and noodles and mix together for another couple of minutes.
- Serve with a little lime juice squeezed over.
- Enjoy!
Nutrition Facts : Calories 326 calories, Carbohydrate 50 grams, Fat 3 grams, Fiber 3 grams, Protein 22 grams, Sugar 3 grams
GARLIC CHILLI PRAWNS WITH SESAME NOODLES
A speedy, Asian-influenced stir-fry of jumbo juicy seafood, crunchy beansprouts and a sweet and spicy sauce
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Cook the noodles following pack instructions, then rinse with cold water and drain. Toss with 1 tsp of the sesame oil.
- Heat 2 tsp of the groundnut oil in a non-stick wok. Stir-fry most of the spring onions and all the beansprouts for a couple of mins until tender. Add the noodles and warm through. Stir through the remaining sesame oil and tip out of the wok onto a serving dish.
- Carefully wipe out the wok and add the remaining groundnut oil. Toss in the garlic and chilli, and cook for 10 secs. Pop in the prawns and stir-fry for a couple of mins until they have just turned pink. Stir in the sugar and soy, then bubble until the sugar has melted and prawns are cooked through. Spoon on top of the noodles and sprinkle with the remaining spring onions. Add an extra drizzle of sesame oil, if you like.
Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.5 milligram of sodium
GREEN PRAWNS WITH CHINESE NOODLES
Recipe courtesy of Philippe Chow of Philippe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 20
Steps:
- In a blender, puree spinach with water still clinging to leaves, adding more water from bowl, if necessary. Transfer puree to a large glass measuring cup; cover with plastic wrap, and refrigerate overnight.
- Puree will separate overnight; pour off reserved liquid, and discard.
- Combine in a medium bowl shrimp, spinach puree, egg white, cornstarch, and 1/2 teaspoon salt; mix until well incorporated.
- Bring a large pot of water to a boil. Fit a large bowl with a strainer; set aside. Heat a wok over medium-high heat. Add 1/2 cup oil, and swirl to coat wok. When oil is very hot, add shrimp; stir-fry for 1 minute. Add peppers, carrots, water chestnuts, and mushrooms; stir-fry for 30 seconds. Drain in prepared strainer; set aside.
- In a small bowl, stir to combine potato starch and 2 tablespoons water; set aside. Heat wok again over medium-high heat; add remaining 2 tablespoons oil, and swirl to coat. Add garlic, scallions, ginger, and chile. Stir-fry until fragrant. Stir in potato starch mixture, chicken stock, rice wine, and 1/2 teaspoon salt. Add drained shrimp mixture and cashews; cook until thickened, about 1 minute. Remove from heat. Drizzle with sesame oil.
- Meanwhile, add salt and noodles to boiling water. Cook until tender, about 1 minute. Drain, and transfer to a platter. Top with shrimp mixture; serve immediately.
ASIAN PRAWN NOODLES
Whip up this healthy noodle pot in no time. The spicy, sour Asian flavours match with leftover chicken, too, which you can add at the end instead of prawns
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 13
Steps:
- Put the noodles in a bowl, pour over enough boiling water to cover, set aside to soak for 5 mins, then drain.
- Meanwhile, pour 450ml water into a wok or wide pan and add the garlic, ginger, coriander stalks, chilli, tamari, spring onions and sugar snaps. Bring to the boil and simmer for 3 mins, then add the noodles and beansprouts to heat through.
- Stir in the prawns, lime zest and juice, coriander leaves and the mint, if using. Return to the boil until steaming hot and serve in deep bowls, drizzled with a dash of sesame oil, if you like.
Nutrition Facts : Calories 245 calories, Fat 2 grams fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 2.2 milligram of sodium
CHEAT'S CHILLI PRAWN NOODLES
Versatile, low in fat, and made from storecupboard stables, customise these spicy noodly according to taste - or convenience
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a wok or deep frying pan. Toss in the onion, squeeze in the coriander purée and sprinkle over the crushed chillies to taste (go easy at this stage). Stir fry for 5 minutes until the onion is softened but not browned.
- Pour in the tomatoes and 11⁄2 canfuls of hot water, add the tomato purée and sprinkle over the bouillon powder. Season well. Bring to a bubble, stirring, then lower the heat a little and let the sauce simmer for about 15 minutes until slightly reduced but still sloppy. While the sauce is simmering, break the noodles into a bowl and pour in enough boiling water to cover. Stir and set aside.
- When the sauce is ready, drain the noodles and tip them into the sauce with the frozen prawns. Stir well and heat through for 2 minutes only - just to defrost and heat the prawns. Taste for seasoning and add more chilli flakes and a little sugar if you like. Serve in bowls with spoons and pass round chunky hot bread for scooping up the last of the sauce.
Nutrition Facts : Calories 311 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 4.76 milligram of sodium
GREENEST COCONUT PRAWN NOODLES
Blend spinach, rocket and watercress with coconut milk, king prawns and noodles to make this speedy midweek meal. Whip it up in just 20 minutes
Provided by Elena Silcock
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in large saucepan over a medium heat. Add the ginger, garlic, chilli and coriander stalks and fry with a pinch of salt until softened, about 3 mins. Add the greens and most of the coriander leaves, stir until wilted, then tip the contents of the pan into a blender with the coconut milk and 150-200ml water. Blitz until smooth and bright green. Or, if you have a stick blender, use it to blitz all the ingredients in the pan.
- Tip the sauce back into the pan, season and bring to the boil. Add the prawns, noodles and the lime juice and cook for 4-6 mins until the prawns have turned pink - by this time the noodles should be perfect. Ladle into two bowls and top with the remaining coriander.
Nutrition Facts : Calories 559 calories, Fat 41 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 0.6 milligram of sodium
THAI GREEN PRAWN CURRY
Whip up this Asian style prawn dish in just 15 minutes with coconut milk and sugar snap peas - serve over noodles or jasmine rice
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
- Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.
Nutrition Facts : Calories 580 calories, Fat 49 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2 milligram of sodium
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