Chilli and Lime Pan Fried Prawns with Noodles
Recipe by Benecol Chef
15m Prep
10m Cook
1.0g per serving
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
Ingredients:
- - 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
Method:
- 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.
- Mix together the lime zest and juice and soy sauce with the Splenda® or sugar and cook for 1 minute until everything is hot.
- 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.
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Nutrition Information
Per serving (366.6g)
Plant Stanol intake (g)
1.0
Energy (kJ/kcal)
2625/628
Protein (g)
31.1
Carbohydrate (g)
91.9
of which sugars (g)
7.7
Fat (g)
17.5
of which saturates (g)
2.5
of which mono-unsaturates (g)
5.0
of which poly-unsaturates (g)
2.6
Salt (g)
0.6
Fibre (g)
6.9