Chilli prawn noodles with coconut dressing

Author: Jennie Milsom

Photographer: Joanna Wickham

Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

1 large handful dried noodles

280ml can low-fat coconut milk (I used Jeeny’s)

½ cup skim milk

juice of 1 lime

hot 1 tablespoon chilli sauce

1-2 teaspoons fish sauce (optional)

2 cups cooked prawns, peeled

1 large handful bean sprouts

1 large handful baby spinach leaves

1 small handful fresh coriandercilantroX, roughly chopped

2 tablespoons dry roasted peanuts, roughly chopped

Instructions

Stay Awake

1 Put the noodles into a pan or heatproof bowl and cover with boiling water. Cover and leave to soak for 5 minutes.

2 Meanwhile, put the coconut milk, milk, lime juice, chilli sauce and fish sauce into a separate large bowl. Mix well.

3 Add the prawns, bean sprouts, spinach and coriander. Drain the noodles and toss through the coconut milk mixture. Scatter over the peanuts and serve immediately.

HFG tip

This dish is best served as it comes; slightly warm from the heat from the noodles.

Nutrition Info (per serve)

Calories 311 cal

Kilojoules 1300 kJ

Protein 29 g

Total fat 11.9 g

Saturated fat 8.2 g

Carbohydrates 22.2 g

Sugar 3.8 g

Dietary fibre 1.3 g

Sodium 870 mg

Calcium 205 mg

Iron 1.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.