Green­est co­conut prawn noo­dles

BBC Good Food - - Eas­i­est Ever -

Wash your greens well be­fore cook­ing to get rid of any grit. SERVES 2 PREP 10 mins COOK 10 mins EASY

1 tbsp veg­etable oil

2cm chunk gin­ger, peeled and roughly chopped

1 gar­lic clove, chopped

1 green chilli, chopped

½ small pack co­rian­der, stalks and leaves sep­a­rated, stalks chopped

130g (any or a mix of) spinach, rocket and wa­ter­cress

400ml can co­conut milk

180g raw king prawns

150g straight to wok noo­dles (we used rice noo­dles or use dried noo­dles and cook for 2 mins less than the cook­ing time)

½ lime, juiced

1 Heat the oil in large saucepan over a medium heat. Add the gin­ger, gar­lic, chilli and co­rian­der stalks and fry with a pinch of salt un­til soft­ened, about 3 mins. Add the greens and most of the co­rian­der leaves, stir un­til wilted, then tip the con­tents of the pan into a blender with the co­conut milk and 150-200ml wa­ter. Blitz un­til smooth and bright green. Or, if you have a stick blender, use it to blitz all the in­gre­di­ents in the pan.

2 Tip the sauce back into the pan, sea­son and bring to the boil. Add the prawns, noo­dles and the lime juice and cook for 4-6 mins un­til the prawns have turned pink – by this time the noo­dles should be per­fect. La­dle into two bowls and top with the re­main­ing co­rian­der.

GOOD TO KNOW fo­late

• 1 of 5-a-day PER SERV­ING 559 kcals • fat 41g • sat­u­rates 30g • carbs 25g • sug­ars 6g • fi­bre 3g • pro­tein 22g • salt 0.6g

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