NUTRITION (PER SERVING)

Calories: 426
Carbohydrates: 59g
Protein: 24g
Fat: 9g

PREPERATION TIME: 5-6 Minutes
COOKING TIME: 8-10 Minutes
SERVINGS: 2 People

INGREDIENTS

• 100g egg noodles
• Zest and juice 1 small orange
• 1½-2 tbsp red curry paste
• 2 tsp light brown sugar
• 1 tbsp extra virgin oil
• 25g frozen ginger (Iceland)
• 2 tbs frozen chopped garlic (Iceland)
• 1 red pepper deseeded and sliced
• 65g sugar snap peas, halved lengthways
• 100g broccoli
• 100g beansprouts
• 175g frozen king prawns
• Handful chopped basil
• Handful chopped coriander

METHOD

1. Cook the egg noodles and then set aside.Stir together the orange juice and zest, curry paste, sugar and 3 tbsp water to make a sauce.
2. Heat the oil in a large wok and add half the ginger and the garlic. Cook, stirring, for 1 min. Add the pepper and stir-fry for 3 mins more. Toss in the broccoli , sugar snaps, cook briefly, then pour in the curry sauce. Add the beansprouts and prawns, and continue cooking until the prawns are cooked and hot.
3. Drain the noodles, then toss these into the pan with the herbs and remaining ginger. Mix until the noodles are well coated in the sauce, then serve.