Ingredients for Sweet Chilli Prawn Shrimp And Basil Noodles
- 200g Hokkien Noodles
- 1/4 cup sweet chilli sauce
- 1 tbsp lemon juice
- 1 tbsp honey
- 2 tbsp olive oil
- 200g prawns, peeled, deveined
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 cup mixed vegetables
- 1/4 cup water
- 1/4 cup fresh basil leaves, torn
- 1/4 cup cashews, roughly chopped
- boiling water
- 200g diced skinless chicken breast
- 70g cooked basmati rice
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How to Make Sweet Chilli Prawn Shrimp And Basil Noodles
- Cook noodles: In a heatproof bowl, cover noodles with boiling water. Let stand for 2-3 minutes to soften, then drain well.
- Prepare sauce: Whisk together sweet chilli sauce, lemon juice, and honey in a small bowl. Set aside.
- Stir-fry prawns: Heat 1 tablespoon of oil in a wok over high heat. Add prawns and stir-fry for 1-2 minutes until pink. Remove and set aside.
- Stir-fry vegetables: Add remaining oil to the wok. Stir-fry minced garlic and grated ginger for 1 minute. Add vegetables and stir-fry for another minute. Add water, cover, and cook for 2-3 minutes, tossing occasionally, until vegetables are tender.
- Combine: Add cooked noodles, prawns, and sweet chilli sauce mixture to the wok. Toss for 2 minutes until heated through and well combined.
- Finish: Remove from heat and stir in basil leaves and cashews.
- Serve: Divide noodle mixture into bowls and serve immediately.
- Gluten-free/lower salt option: Substitute prawns with 200g diced skinless chicken breast and noodles with 70g cooked basmati rice.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
22g
Fat
14g
Carbs
29g
