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Photo of Harissa prawns with coconut noodles by WW

Harissa prawns with coconut noodles

8
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
This has tons of flavour thanks to an abundance of ginger, lemongrass and harissa

Ingredients

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

Courgette

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

Instructions

  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.

Notes

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

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