CHILLI PRAWN NOODLES

SERVES: 4 PREP: 5 MINS COOK: 10 MINS

2 tsp sunflower oil 2 free-range eggs, beaten

150g (5oz) beansprouts

210g (7oz) pack prepared vegetable stir fry

300g (11oz) pack ready-cooked rice noodles

220g (8oz) pack cooked jumbo king prawns

4 tbsp Blue Dragon Original Sweet Chilli Sauce Juice of 1 lime

2 tsp light soy sauce

1 tsp black sesame seeds 2 tbsp coriander leaves 60g (2½oz) pack Waitrose Spicy Vegetable Crackers

1. Heat 1 tsp of oil in a wok and cook eggs for

1-2 mins until set. Transfer to a small bowl.

2. Stir fry the beansprouts and veg in the remaining oil on a high heat for 2 mins. Stir in noodles and prawns and cook for 3-5 mins, adding scrambled egg back in the last minute.

3. Remove from heat, add chilli sauce, lime juice, soy sauce and sesame seeds. Divide between bowls, scatter with coriander leaves and serve with vegetable crackers and chilli sauce on the side.

Per serving: 400 cals, 19g sugar,

13g fat (2g sat fat)