Quick Fried Prawns and Cashews with Lemon and Noodles

On the table in: 15 mins
Serves: 2
Origin: Chinese

Ingredients:

  • 2 x 50 gram nests of wholewheat ribbon noodles
  • 12 whole unsalted raw cashew nuts
  • 2 tsp groundnut oil (e.g. peanut/canola)
  • 250 grams large, peeled, ready cooked prawns, de-veined
  • 4 tsp tamari
  • 2 tsp crushed bottled ginger
  • 4 small spring onions, trimmed and chopped
  • 2 large cloves garlic, peeled and finely chopped
  • 2 small fresh red chillies, chopped
  • ½ lemon, juiced
  • fresh coriander leaves, for garnish

Nutritional Information

Per serving: 406 calories; 43g carbohydrates; 33.5g protein; 10.3g fat; 3.7g fibre
*nutritional data is indicative and may vary depending on the brand of ingredients used.

Instructions:

  1. Cook the noodles in boiling, lightly salted water in a saucepan according to pack instructions (usually 3 minutes), drain and keep warm.
  2. Meanwhile, halve the cashew nuts with a small sharp knife (this is easy to do) and heat a non-stick frying pan brushed with the oil.
  3. Add the nuts and brown over a medium-high heat for 1–2 minutes (careful, they brown easily). Set aside.
  4. Add the prawns to the frying pan with the garlic, tamari, ginger, chilli and lemon juice, and stir-fry over high heat for a minute, then add the spring onion and stir-fry another minute.
  5. Arrange the noodles on two serving plates and top with the prawn mixture, garnished with the nuts and coriander leaves.

Chef’s suggestions:

  • For gluten-free, replace the whole-wheat noodles with rice noodles and ensure the tamari is a wheat-free variety.
  • For vegetarian, replace the prawns with flavoured silken tofu.