Serves 1
Ingredients:
1 tsp coconut oil
140g fresh or frozen prawns (if frozen, defrost thoroughly unless indicated otherwise on packaging)
80g mushrooms, sliced (any variety)
50g red or yellow bell-pepper, sliced
50g mangetout
100g cooked vermicelli rice noodles (35g uncooked weight)
a sprinkle of fresh coriander, finely chopped
for the sauce:
80ml coconut milk
1 tsp fish sauce (nam pla)
2 garlic cloves, peeled
juice of 1⁄2 a lime
11⁄2 tsps fresh ginger, peeled
2 tsps lemongrass pureฬe or 1 lemongrass stalk
Method:
Place the sauce ingredients in a blender or food processor and blend until creamy.
Melt the oil in a wok or frying pan over a medium heat. Add the prawns and cook for 2 minutes, stirring frequently.
Add the vegetables. Stir-fry for 3-4 minutes, or until the prawns are cooked and the vegetables are tender.
Add the cooked noodles and stir. Add 3⁄4 of the sauce. Stir well and heat thoroughly. Serve garnished with coriander.
Store any leftover sauce in an airtight container and refrigerate for up to 3 days. Store any leftover stir fry in an airtight container and refrigerate for up to 1 day.
Per serving: 519 calories 19g fat
52g carbs 35g protein