Satay prawns & rice noodle stir-fry
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.