Prawn and Noodle Stir-fry

Ingredients

• Coconut oil

  ½ tbsp or 7g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Garlic

  Raw

  1 cloves, minced or 3g

• Large King Prawns

  Sainsbury's

  7 oz or 198g

• Snow Peas

  Raw - Whole Foods Market

  2 oz or 57g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ¼ cup or 41g

• Broccoli

  Cooked, boiled, drained, without salt

  4 spear or 148g

• Water

  Plain, clean water

  2 tbsp or 30g

• Egg noodles

  Dry, enriched

  7 oz or 198g

• Soy sauce

  Regular sodium, Shoyu

  8 tsp or 42g

• Fish sauce

  Ready-to-serve

  4 tsp or 24g

Directions

1. Melt the coconut oil in a wok or large frying pan over a medium to high heat. Add the spring onions and garlic and stir-fry for 1 minute. Add the prawns and continue to stir for a further minute or until prawns are bright pink and tender.
2. Toss in the snow peas, sweet corn and broccoli, along with about 2 tablespoons of water. Let the water bubble up and create steam to cook the vegetables. Add the noodles, breaking up the clumps with your fingers as you drop them in. Toss to mix the noodles with the other ingredients, then stir-fry for a minute until the noodles are warmed through and soft.
3. Remove from the heat, pour in the soy sauce and fish sauce, then give the whole lot one last stir before moving to a plate to serve. Enjoy!

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