Chilli and Lime Pan Fried Prawns with Noodles

Recipe by Benecol Chef

Preparation time 15 minutes
15m Prep
Preparation time 15 minutes
10m Cook
Plant stanol 1.0
1.0 per serving
  • Recipe

Makes a quick and easy lunch

Serves 4

Serving Info:

One serving contains 1g of your daily requirement of 1.5-2.4g of plant stanols


  • - 60g (2oz) Benecol® Buttery Spread
  • - 6 spring onions, chopped
  • - 1 red pepper, deseeded and sliced
  • - 110g (4oz) beansprouts
  • - 1 red chilli, deseeded and diced
  • - 2 pak choi, leaves divided (Pak Choi, or Bok Choy, is a type of Chinese cabbage)
  • - 350g (12oz) raw tiger prawns, peeled
  • - ½ tsp Splenda® or sugar
  • - 2 tbsp light soy sauce
  • - 3 x 150g packs thick noodles to serve
  • - 2 tbsp coriander leaves


Recipe: Chilli and Lime Pan Fried Prawns with Noodles


  1. Melt the Benecol® Buttery Spread in a wok or large frying pan and heat until hot. Add the spring onions, pepper and beansprouts and stir fry for 3-4 mins until softened.Add the chilli, pak choi and prawns and continue stir frying for 2-3 minutes until the prawns have turned pink.
  2. Mix together the lime zest and juice and soy sauce with the Splenda® or sugar and cook for 1 minute until everything is hot.
  3. Cook the noodles according to the pack instructions, drain well and divide between 4 serving dishes. Top with the stir fry and garnish with the coriander leaves.

Nutrition Information

Per serving (366.6g)

Plant Stanol intake (g)
Energy (kJ/kcal)
Protein (g)
Carbohydrate (g)
of which sugars (g)
Fat (g)
of which saturates (g)
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Salt (g)
Fibre (g)

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