Pork chops with rhubarb & grains
Rhubarb complements the pork chops in this dish perfectly, adding a touch of sharpness. Served with mixed grains, it's an easy midweek supper
Greenest coconut prawn noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp vegetable oil
- 2cm chunk gingerpeeled and roughly chopped
- 1 garlic clovechopped
- 1 green chillichopped
- ½ small pack corianderstalks and leaves separated, stalks chopped
- 130g (any or a mix of) spinachrocket and watercress
- 400ml can coconut milk
- 180g raw king prawns
- 150g straight to wok noodles(we used rice noodles or use dried and cook for 2 mins less than the cooking time)
- ½ limejuiced
Nutrition: Per serving
- kcal559
- fat41g
- saturates30g
- carbs25g
- sugars6g
- fibre3g
- protein22g
- salt0.6g
Method
step 1
Heat the oil in large saucepan over a medium heat. Add the ginger, garlic, chilli and coriander stalks and fry with a pinch of salt until softened, about 3 mins. Add the greens and most of the coriander leaves, stir until wilted, then tip the contents of the pan into a blender with the coconut milk and 150-200ml water. Blitz until smooth and bright green. Or, if you have a stick blender, use it to blitz all the ingredients in the pan.
step 2
Tip the sauce back into the pan, season and bring to the boil. Add the prawns, noodles and the lime juice and cook for 4-6 mins until the prawns have turned pink – by this time the noodles should be perfect. Ladle into two bowls and top with the remaining coriander.
