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Stir-fried garlic chilli prawns with mange tout & cashews
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200g dried folded rice noodles
2 tsp reduced salt soy sauce
1 tbsp oyster sauce
1 tsp fish sauce
1 tbsp sunflower oil
2 cloves garlic, crushed
1 red chilli, sliced (deseeded, if liked)
1 small onion, cut into 2cm chunks
200g raw king prawns
200g mange tout
½ lime, juice
¼ x 25g pack Thai basil leaves
30g roasted cashews, roughly chopped
1. Place the noodles in a heatproof bowl and cover with boiling water. Soak for 10 minutes until soft. (If not quite tender, drain and cover again with boiling water for 1 minute.) Drain and rinse in cold water to stop them cooking, then dry thoroughly and divide between 2 plates.
2. Meanwhile, in a bowl, mix the soy, oyster and fish sauces with 1 tbsp water. Heat the oil in a large wok (or frying pan) over a high heat.
3. When the pan is smoking hot, add the garlic, chilli and onion and fry for 1 minute. Add the prawns and mange tout and stir fry for 2 minutes. Add the sauce and stir fry for another minute, or until the prawns are cooked through and opaque. Squeeze over the lime juice, toss in the basil leaves and serve over the noodles, scattering with
the cashews to finish.
Cook’s tip Try swapping the mange tout for sugar snap peas, asparagus tips or fine green beans, depending on the season and what’s available. Other fish and seafood could be used in place of the prawns too. Just cut into chunks and adjust the cooking time to ensure everything is well cooked.
Typical values per serving:
1 of your 5 a day/low in saturated fat
This recipe was first published in Tue Mar 23 11:27:43 GMT 2021.
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