Photo of Harissa prawns with coconut noodles by WW

Harissa prawns with coconut noodles

Points® value
Total Time
25 min
10 min
15 min
This has tons of flavour thanks to an abundance of ginger, lemongrass and harissa


Harissa paste

1½ tablespoon(s)

King Prawns, Raw

360 g

Egg noodles, dry

100 g

Calorie controlled cooking spray

4 spray(s)

Lemon grass stems

1 individual, outer layer peeled then very finely chopped

Root Ginger

25 g, peeled and grated


250 g, spiralised

Carrots, raw

250 g, spiralised

Reduced fat coconut milk, tinned (7.7% Fat)

1 can(s)

Coriander, fresh

1 teaspoon(s), to serve


  1. Stir half of the harissa into the prawns and make sure they’re well coated. Put the noodles in a pan and cook according to pack instructions. Drain well and set aside
  2. Meanwhile, lightly mist a wok with the cooking spray, and add the prawns. Cook for 2-3 minutes until just beginning to turn pink, then remove and set aside.
  3. Stir in the lemongrass and ginger, and cook for another minute until fragrant.
  4. Add the courgette, carrot and reduced fat coconut milk into the pan along with the remaining harissa and cooked noodles. Bring to a simmer then cook for 3-4 minutes until slightly thickened.
  5. To serve, spoon the noodle mixture into bowls and then top with the prawns. Garnish with fresh coriander.


Scatter 10g chopped unsalted peanuts over each bowl of noodles, if you like.