THAI PRAWN NOODLES
Ready in 30 minutes, this stir-fried prawn, egg and noodle dish is perfect for a midweek meal
Provided by Katy Gilhooly
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Cook the noodles following pack instructions, drain, run under cold water and set aside.
- Heat the oil in a wok or large pan. Add the ginger, garlic and chilli, and cook for 2-3 mins. Add the peas and prawns, and cook for 3 mins until the prawns are pink and cooked through. Pour in the eggs, stirring all the time to scrape the cooked egg from the bottom of the pan.
- Add the noodles and cook until hot. Stir through the soy, lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.
Nutrition Facts : Calories 345 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 1.4 milligram of sodium
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
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
PRAWN NOODLES
One of my favourite dishes of all time ... the prawn noodle soup, aka "har meen" in cantonese or "hae mee" in hokkien. This is the Singapore version - which comprises a dark prawn and pork rib broth containing large prawns, yellow noodles and vegetables. Simple yet delicious! Guaranteed to work up your appetite.
Provided by Muffythechef
Categories Clear Soup
Time 55m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 14
Steps:
- De-shell prawns and keep the shells and prawn heads.
- Clean peeled prawns
- Using 2 tablespoons of olive oil, fry prawn shells and heads in a soup pot.
- Add dried anchovies to the prawn shells/heads mixture and fry for about 2-3 minutes.
- Add water to cooled mixture and bring to the boil.
- Add pork ribs and bring to the boil.
- Crush garlic (with skin intact) and add to broth.
- Lower the flame and let the broth simmer for 30 minutes.
- Dish out and discard the prawn shells/heads and anchovies.
- Add dark soya sauce, salt and pepper to the broth.
- Deep fry sliced shallots in 2 tablespoons of olive oil until golden brown.
- After the broth is ready, cook yellow noodles, bean sprouts and spinach in a separate pot by blanching in boiling water.
- Cook peeled prawns by boiling them in a separate pot.
- Place cooked noodles, vegetables and prawns in a bowl.
- Pour the prawn broth over the noodles and prawns.
- Top with fried shallots and sliced chilli peppers and serve.
Nutrition Facts : Calories 1515.7, Fat 84.4, SaturatedFat 23.8, Cholesterol 364.6, Sodium 2116.7, Carbohydrate 111.5, Fiber 6.3, Sugar 8.3, Protein 77.4
SUPER-FAST PRAWN NOODLES
A flavoursome Chinese-style dish, ready in 15 mins
Provided by Barney Desmazery
Categories Dinner, Main course
Time 15m
Number Of Ingredients 9
Steps:
- In a wok or large saucepan, bring the stock to the boil. Stir the sauces into the stock, then add the ginger. Simmer for a moment, then add the prawns: if raw, simmer for 2 mins until they turn pink; if cooked, add together with the bok choi, then cook for 2 mins more until just wilted.
- Slip all the noodles into the broth, then gently stir to loosen them. Bring the liquid back to a simmer, then cook for 2 mins more to warm them through. Scatter with spring onions and serve straight from the wok, using tongs for the noodles and a ladle for the broth.
Nutrition Facts : Calories 277 calories, Fat 4 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 3.82 milligram of sodium
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