Shopping list

60g (2oz) Benecol® Buttery Taste Spread

6 spring onions, chopped

1 red pepper, deseeded and sliced

110g (4oz) beansprouts

1 red chilli, deseeded and diced

2 pakchoi, leaves divided (Pak Choi, or Bok Choy, is a type of Chinese cabbage)

350g (12oz) raw tiger prawns, peeled

½ tsp low calorie sweetener or sugar

 2 tbsp light soy sauce

3 x 150g packs thick noodles to serve

2 tbsp coriander leaves

Chilli and Lime Pan Fried Prawns with Noodles

15

PREP

10

COOK

1

STANOLS

4

SERVES

Description

Makes a quick and easy lunch

One serving contains 1g of your daily requirement of 1.5-3g of plant stanols

Method

1. Melt the Benecol® Buttery Taste 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, pakchoi 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 sweetener 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.

Chilli and Lime Pan Fried Prawns with Noodles

15

PREP

10

COOK

1

STANOLS

4

SERVES

Shopping list

60g (2oz) Benecol® Buttery Taste Spread

6 spring onions, chopped

1 red pepper, deseeded and sliced

110g (4oz) beansprouts

1 red chilli, deseeded and diced

2 pakchoi, leaves divided (Pak Choi, or Bok Choy, is a type of Chinese cabbage)

350g (12oz) raw tiger prawns, peeled

½ tsp low calorie sweetener or sugar

 2 tbsp light soy sauce

3 x 150g packs thick noodles to serve

2 tbsp coriander leaves

Description

Makes a quick and easy lunch

One serving contains 1g of your daily requirement of 1.5-3g of plant stanols

Method

1. Melt the Benecol® Buttery Taste 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, pakchoi 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 sweetener 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.