Prawn and Mangetout Chow Mein

Ingredients for  4  Servings

• 200g

  Dried egg noodles
• 500g

  Large, raw tiger prawn, peeled
• 3

  Garlic cloves, peeled and crushed
• 2cm

  Piece of root ginger, peeled and finely grated
• 1

  Onion, peeled, halved and thinly sliced
• 1

  Large carrot, peeled and cut into thin sticks
• 200g

  Mangetout, thinly sliced
• 50g

  Beansprouts
• 6

  Spring onions, finely sliced diagonally
• 1 tbsp

  Spring onions, finely sliced diagonally
• 6 tbsp

  Dark soy sauce
• -

  Red chilli, finely sliced to serve
• -

  Salt and freshly ground black pepper
• -

  Low calorie cooking spray

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  Less than 30 minutes

Method

1. Cook the noodles according to the packet instructions, drain and set aside.
2. Spray a large frying pan or wok with low calorie cooking spray and place over a high heat. Fry the prawns for 4-5 minutes or fry until they turn pink and are cooked through. Transfer to a plate and keep warm.
3. Rinse out the wok and wipe dry with kitchen paper. Re-spray the wok with low calorie cooking spray and fry the garlic and ginger for 1 minute or until light brown.
4. Add the onion and vegetables and cook until just beginning to soften, then add the curry powder and cook for 1 minute.
5. Add the noodles and 2 tablespoons of water and toss everything together. Add the soy sauce, season and stir-fry for another minute.
6. Toss the prawns through the mixture to heat through. Serve garnised with the sliced red chilli.