These hearty soupy noodles are both creamy and spicy and loaded with good things
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Bring a saucepan of water to the boil, add the egg noodles, then remove from the heat and set side. Meanwhile, thinly slice the salad onions, reserving the greenest tips.
Put the stock, coconut cream, peanut butter, celery, noodle paste and sliced salad onions in a large saucepan. Heat until simmering, then cook gently for 2 minutes.
Drain the noodles and add to the pan, along with the beansprouts and frozen prawns. Heat gently for 2-3 minutes, until piping hot. Ladle into shallow bowls and serve scattered with the reserved salad onions and peanuts.
Store the rest of the noodle paste in the fridge and use within 4 weeks. Try this recipe again using leftover shredded cooked chicken or pork, instead of the prawns
Typical values per serving when made using specific products in recipe
Energy | 1,448kJ/ 347kcals |
|---|---|
Fat | 21g |
Saturated Fat | 9.7g |
Carbohydrates | 17g |
Sugars | 5.5g |
Fibre | 4.6g |
Protein | 20g |
Salt | 2g |
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