Αn instant treat! It comes together quickly and has a ton of veggies. Protein can be prawns, chicken or whatever you fancy.
An all-veggie option is also delicious and perfect for vegans.
Noodles with prawns and peanut butter
Αn instant treat! It comes together quickly and has a ton of veggies. Protein can be prawns, chicken or whatever you fancy. An all-veggie option is also delicious and perfect for vegans.
Ingredients
- 3 x 70 grams packs instant noodles
- 24 large prawns, peeled with tail on
- Salt and pepper
- 4 Tbsp olive oil
- 2 Tbsp ginger, chopped
- 3 garlic cloves, chopped
- ¼ tsp chili flakes
- 1 large onion sliced
- 1 carrot, coarsely grated
- 1 red bell pepper, sliced
- 1 ½ cup cabbage, shredded
- 1 cup red cabbage, shredded
- 2 spring onions, sliced
- ½ cup salted peanuts
- Coriander leaves to garnish
For the sauce
- 100 grams 2 heaped Tbsp, peanut butter, smooth
- 60 ml 1/4 cup, soy sauce
- 80 grams 4 Τbsp, sweet chilli sauce
- 60 ml 1/4 cup, lime juice
- 30 ml 2 Tbsp, sesame oil
- 25 grams 1 Tbsp, honey
Instructions
- Cook the noodles in plenty of salted boiling water for 2 minutes only. Drain and rince well with cold water. Set aside until needed.
- In a bowl combine all the sauce ingredients and keep near the stove.
- In a large wok or frying pan, add half the olive oil and cook the prawns until just cooked (about a minute). Season with salt and pepper and remove in a bowl.
- Add remaining oil in wok and cook the ginger, garlic and chili flakes until fragrant. Add the onion and cook stirring for another minute or so. Add carrot, red pepper and cabbages. Heat through until vegetables wilt slightly.
- Return prawns to the wok. Add the cooked noodles and the sauce. Heat through and add the spring onions with the peanuts. Mix and remove from heat.
- Serve at once, garnishing with more peanuts, coriander leaves and lime.
