Harissa prawns with coconut noodles
8
Points®
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
Root Ginger
25 g
Courgette
250 g
Carrots, raw
250 g
Reduced fat coconut milk, tinned (7.7% Fat)
1 can(s)
Coriander, fresh
1 teaspoon(s)
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.
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