Satay prawns & rice noodle stir-fry
8
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Swap ready-made satay sauce for this simple, lighter version made with crunchy peanut butter, soy sauce and coconut milk
Ingredients
Rice Noodles, dry
200 g
Crunchy Peanut Butter
1½ serving(s)
Soy Sauce
1 tablespoon(s)
Reduced fat coconut milk, tinned (7.7% Fat)
80 ml
Lime Juice, Fresh
1 tablespoon(s)
Lime
2 medium, halves
Sunflower Oil
2 teaspoon(s)
Red onion
1 small, thinly sliced
Peppers, all types
1 medium, red, deseeded, cut into thin strips
Mange-tout
200 g
King Prawns, Raw
500 g, peeled and deveined, tails left on
Chilli, green or red
1 individual, red, thinly sliced
Pak Choi
200 g, chopped
Instructions
1
Cook the rice noodles in a large pan of boiling water for 5-6 minutes or until tender. Drain well.
2
Meanwhile, to make the satay sauce, combine the peanut butter, soy sauce, coconut milk and lime juice in a bowl; set aside.
3
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.
4
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.
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