Zesty Prawn & Snap Pea Noodle Stir-Fry

High ProteinLow Fat

A 510-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 250g Raw King Prawns, peeled and deveined
• 100g Medium Egg Noodles (dry weight)
• 150g Sugar Snap Peas, trimmed
• 1 Large Red Bell Pepper, thinly sliced
• 2 cloves Garlic, minced
• 1 tbsp Fresh Ginger, grated
• 2 tbsp Low-Sodium Soy Sauce
• 1 tbsp Oyster Sauce
• 1 tsp Sesame Oil
• 1 tsp Sriracha (optional)
• 2 Spring Onions, sliced
• 1 tsp Vegetable Oil for frying

Instructions

1. Prep: Soak the egg noodles in boiling water according to packet instructions (usually 4-5 mins), then drain and set aside. Combine soy sauce, oyster sauce, sesame oil, and sriracha in a small bowl.
2. Heat the vegetable oil in a large wok or non-stick frying pan over high heat on the hob.
3. Add the prawns to the hot pan and stir-fry for 2-3 minutes until they just turn pink; remove from the pan and set aside to avoid overcooking.
4. In the same pan, add the sliced bell peppers and sugar snap peas, stir-frying for 3-4 minutes until tender-crisp.
5. Add the minced garlic and grated ginger to the vegetables, tossing for 30 seconds until fragrant.
6. Return the prawns to the pan along with the drained noodles and the prepared sauce.
7. Toss everything together over high heat for 1-2 minutes until the noodles are well coated and everything is piping hot.
8. Divide into two bowls and garnish with sliced spring onions.