Prawn, peanut & coconut noodles

Name: Prawn, peanut & coconut noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: ½ x 250g pack dried fine egg noodles; 1 bunch Essential Salad Onions; 500 ml fish stock; 160 ml Essential Coconut Cream; 30 g crunchy peanut butter; 2 sticks Essential Celery, thinly sliced; ½ x 190g jar Cooks’ Ingredients Singapore Noodle Paste; ½ x 300g pack Essential Beansprouts; 250 g frozen Essential Cooked Peeled Prawns; 40 g Essential Roasted & Salted Large Peanuts, chopped

These hearty soupy noodles are both creamy and spicy and loaded with good things

5 out of 5 stars(1) Rate this recipe

HealthyHigh protein

Serves4
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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Ingredients

½ x 250g pack dried fine egg noodles
1 bunch Essential Salad Onions
500ml fish stock
160ml Essential Coconut Cream
30g crunchy peanut butter
2 sticks Essential Celery, thinly sliced
½ x 190g jar Cooks’ Ingredients Singapore Noodle Paste
½ x 300g pack Essential Beansprouts
250g frozen Essential Cooked Peeled Prawns
40g Essential Roasted & Salted Large Peanuts, chopped

Method

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.

Cook’s tip

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