Prawn stir-fry


  • 100g (3.5 oz) folded flat rice noodle
  • 4tsp groundnut oil
  • 2 eggs
  • 1 small red onion, sliced
  • 1 red pepper, sliced
  • 200g (7 oz) Tenderstem®, sliced into 4cm lengths
  • 1 red chilli, thinly sliced
  • 200g (7 oz) raw jumbo king prawns
  • 2tbsp Thai fish sauce
  • Zest 1, juice ½ lime, plus wedges to serve


  1. Prepare noodles according to pack instructions.

  2. Heat 2 tsp oil in a large non-stick wok or frying pan. Beat eggs and add to the wok. Swirl around the base until covered. Cook for a minute, then turn and cook for a few seconds. Turn out onto a chopping board, roll up and cut into ribbons. Set aside

  3. Heat remaining oil in the wok, add onion and pepper and stir-fry for 3 mins. Add Tenderstem® and chilli and cook for a further 3 mins. Add prawns to the pan, and stir-fry for 2-3 mins until just opaque. Add the noodles to the pan with the lime zest, juice and fish sauce, cook for 1 min, add the egg ribbons, stir and serve with lime wedges


Preparation time: 10 mins

Serves: 2


  • 2 of your 5 a day
  • 490 calories
  • 15g fat
  • 3g saturated fat
  • 55g carbohydrates
  • 9.5g sugars
  • 7.5g fibre
  • 33.5g protein
  • 1.3g salt


Swap the prawns for for Chicken, vegetables or tofu if you prefer