Sesame Prawn Noodles
A Thai-style noodle dish of prawns tossed with watercress, mangetout beans and sesame seeds.
- 75g of mangetout, halved
- 75g of watercress
- 1 orange, halved and juiced
- 200g of cooked and peeled king prawns
- half a bunch of spring onions, finely sliced
- 1 tbsp sesame seeds
- 1 tbsp Thai fish sauce
- 125g of medium dried egg noodles
- 1 tbsp sesame oil
- 1 tsp fresh ginger, finely chopped
- 1/2 green chilli, finely chopped
- 1 clove of garlic, finely chopped
- 1 tbsp vegetable oil
- 1 tsp mild chilli powder
- Serves: 2
- Course: Main Course
- Preparation time: 10 mins
- Cooking time: 10 mins
- Price per person: £3.34
- Store cupboard: Cook's
- Calories per serving: 440
- 5-a-day per serving: 1.7
- Print Recipe
- Cook the noodles according to the packet instructions.
- Meanwhile, mix the prawns with the sesame oil and sesame seeds. Heat a frying pan and sear the prawns for 1-2 minutes over a high heat. Remove from the pan and set aside.
- Cook the mangetout in boiling water for 2 minutes, or until tender. Drain well and set aside.
- Using the same pan as the prawns, heat the vegetable oil and fry the garlic and chilli powder for 1 minute. Add the orange juice, ginger, fish sauce and spring onions. Simmer for 1-2 minutes, or until reduced by half and remove from the heat.
- Add the watercress and stir for 20 seconds, or until it begins to wilt and then toss with the mangetout beans and noodles.
- Serve the noodles and watercress mixture topped with the sesame seared prawns.
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