PRAWN AND AS­PARA­GUS NOODLE STIR-FRY

Diabetic Living - - Light Meals -

PREPARATION TIME: 10 MINS

(+ STAND­ING)

COOK­ING TIME: 5 MINS SERVES 2 (AS A LIGHT MEAL)

110g (½ pkt) KanTong Thin

Rice Wok Ready Noo­dles or gluten-free noo­dles

2 tsp olive oil

500g green prawns, peeled (tails

left in­tact) and de­veined

1 bunch as­para­gus, woody ends

trimmed, di­ag­o­nally halved 100g snow peas, trimmed,

di­ag­o­nally halved

1 red cap­sicum, cut into thin strips 3cm piece gin­ger, peeled,

finely grated

1 Tbsp mirin

1 Tbsp fresh lemon juice

11/2 tsp salt-re­duced soy sauce

or gluten-free soy sauce

2 green shal­lots, trimmed,

di­ag­o­nally sliced

Co­rian­der leaves (op­tional),

to serve

1 Put the noo­dles in a heat­proof bowl and cover with boil­ing wa­ter. Stand for 5 min­utes.

Drain and set aside.

2 Heat half the oil in a non-stick wok over high. Add prawns and stir-fry for 2 min­utes or un­til just cooked. Trans­fer to a bowl.

3 Heat re­main­ing oil in the wok over medium-high. Add the as­para­gus, snow peas, cap­sicum and gin­ger. Stir-fry for 2-3 min­utes or un­til ten­der-crisp.

4 Com­bine mirin, lemon juice and soy sauce. Add to the wok with the noo­dles. Toss to com­bine and heat through. Toss in the prawns and shal­lots. Serve, sprin­kled with co­rian­der leaves, if you like.

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