Spicy Prawn Noodles | Daily Mail Online

Spicy Prawn Noodles

Pak choi, ginger, garlic, chilli jam & sesame seeds 

Energy 600kcal | fat 24.1g | sat fat 4.3g | protein 28g | carbs 67.4g | sugars 9.4g | salt 1.7g | fibre 2.5g

Serves 1

Total 10 minutes

1 pak choi

1 clove of garlic

2cm piece of ginger

75g fine free-range egg noodles

80g raw peeled king prawns, from sustainable sources

1 heaped teaspoon sesame seeds

1 heaped teaspoon chilli jam

2 teaspoons low-salt soy sauce

  • Finely slice the pak choi, putting the leaves aside. Char the base slices in a dry non-stick frying pan on a medium-high heat, while you peel and finely slice the garlic, then peel and finely grate the ginger. Cook the noodles in a pan of boiling water according to the packet instructions, adding the pak choi leaves for the last 10 seconds. Alongside, stir-fry the garlic, ginger, prawns, sesame seeds, chilli jam and 1 tablespoon of olive oil with the charred pak choi slices.
  •  Pour the soy into a serving bowl. As soon as the prawns are pink, spoon everything from the pan into the bowl, then use tongs to drag in the noodles and pak choi leaves with a few splashes of cooking water. Twist and toss it all together well, taste and check the seasoning, then devour.