Singapore Noodles
If everything in your life is fast and furious, try this healthy meal that can be ready in minutes. The noodles are a good source of fast-acting carbohydrate, to refresh flagging energy levels after a hard day at work. The prawns cook quickly and they are a good source of protein, zinc, potassium and calcium. Choose a lighter soy sauce that has a lower sodium content, and use sparingly.
Ingredients
Per portion: 340 kcal, 21g protein, 4g fat, 50g carbohydrate
250g Chinese egg thread noodles
1 spray of oil
1 bunch of spring onions, diagonally sliced
5cm piece of root ginger, grated
1 tbsp medium curry paste
125g frozen peas
250g cooked peeled prawns
Soy sauce to serve
Method
Break the noodles into a large bowl. Pour over enough boiling water to cover. Stir and toss the noodles in the water, then leave on one side for 6-8 minutes.
Meanwhile, heat a wok and spray with oil. Stir-fry the onions and ginger until softened. Stir in the curry paste and stir-fry for a further 2 minutes. Stir in the peas and prawns.
Reduce the heat, cover and cook for 3 minutes.
Drain the noodles and add to the wok, toss well to coat and sprinkle with the soy sauce.
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