Greenest coconut prawn noodles
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