Satay prawns & rice noodle stir-fry
Swap ready-made satay sauce for this simple, lighter version made with crunchy peanut butter, soy sauce and coconut milk
Rice Noodles, dry
Crunchy Peanut Butter
Reduced Fat Coconut Milk, Canned (7.7% Fat)
Lime Juice, Fresh
2 medium, halves
1 small, thinly sliced
Peppers, all types
1 medium, red, deseeded, cut into thin strips
King Prawns, Raw
500 g, peeled and deveined, tails left on
Chilli, green or red
1 individual, red, thinly sliced
200 g, chopped
- Cook the rice noodles in a large pan of boiling water for 5-6 minutes or until tender. Drain well.
- Meanwhile, to make the satay sauce, combine the peanut butter, soy sauce, coconut milk and lime juice in a bowl; set aside.
- Heat the sunflower oil in a large nonstick wok or frying pan set over a high heat. Stir-fry the onion and pepper for 2 minutes, then add the mangetout and stir-fry for 1 minute. Push the vegetables to the side of the wok then add the prawns to the centre and cook for 1 minute. Add the chilli and choi sum and stir-fry for 2-3 minutes, until the vegetables are tender and the prawns are just beginning to turn pink.
- Stir in the satay sauce then add the drained noodles and stir-fry for a further minute, until heated through. Serve with the lime halves on the side for squeezing over.
You could also cook diced skinless chicken breast in the wok before adding the prawns in Step 3.