Prawn & Mangetout Stir-fry

This recipe features in these meal plans: Slow food.

Quick and easy stir-fried prawns, mangetout and carrot in ginger and soy sauce served over egg noodles.


  • 150g of mangetout
  • 400g of cooked and peeled prawns
  • 1 small onion (approx 110g), finely sliced
  • 2 medium carrots, cut into thin strips
  • 1 bunch of spring onions, chopped
  • 300g of medium dried egg noodles
  • 2 tbsp light soy sauce
  • 1 tbsp vegetable oil
  • 1 clove of garlic, finely chopped
  • 2 tsp fresh ginger, grated
  • 1 tbsp Worcestershire sauce
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Price per person: £1.97
  • Store cupboard: Typical
  • Calories per serving: 474
  • 5-a-day per serving: 1.6
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Prawn & Mangetout Stir-fry photo

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  1. Cook the noodles according to the packet instructions.
  2. Meanwhile, to make the sauce, mix together the soy sauce, Worcestershire sauce and ginger.
  3. Heat the oil in a wok or frying pan and cook the onion, spring onions and garlic for 3-4 minutes, or until the onions are soft. Add the carrot and mangetout and cook for 3-4 minutes, or until tender.
  4. Add in the sauce and prawns and heat through. Mix in the cooked noodles and stir well. Season with salt and pepper and serve immediately.

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