Juicy Lucy pudding
Look no further for a fruity dessert that's both delicious and nourishing
Superhealthy Singapore noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 nests medium egg noodles
- 2 tbsp sunflower oil
- 100g tenderstem broccolistems sliced at an angle
- 1 red pepperdeseeded, quartered then cut into strips
- 85g baby cornquartered lenthways
- 2 garlic clovesshredded
- 1 red chillideseeded and chopped
- thumb-sized piece fresh gingerpeeled and finely chopped
- 2 skinless chicken breastssliced
- 100g shelled raw king prawns
- 1 heaped tbsp Madras curry paste
- 2 tsp soy sauce
- 100g beansprouts
- 15g pack corianderchopped
- 4 spring onionsshredded
- limewedges, for squeezing
Nutrition: per serving
- kcal362low
- fat9g
- saturates1g
- carbs33g
- sugars5g
- fibre6g
- protein40ghigh
- salt1.39glow
Method
step 1
Pour boiling water over the noodles and leave to soften. Meanwhile, heat half the oil in a large non-stick wok and stir-fry all the vegetables, except the beansprouts and onions, with the garlic, chilli and ginger until softened. If the broccoli won’t soften, add a splash of water to the wok and cover to create some steam.
step 2
Tip the veg on to a plate, add the rest of the oil to the wok then briefly stir-fry the chicken and prawns until just cooked. Set aside with the vegetables and add the curry paste to the pan. Stir-fry for a few secs then add 150ml water and the soy sauce. Allow to bubble then add the drained, softened noodles and beansprouts, and toss together to coat.
step 3
Return the vegetables, chicken and prawns to the wok with the coriander and spring onions. Toss well over the heat and serve with lime wedges.
