Nutty Prawn Stir Fry
Makes 2 servings
Per serving: 281 calories Fat 16.6g Carbs 6.5g Protein 29g
Time: 10 mins
Pak choi 125g – this should be roughly 1 pak choi
Raw king prawns 165g
Garlic paste 2 teaspoons
Crunchy peanut butter – 25g
Toasted sesame oil – 1tbsp
Dried chilli flakes – 1 tsp
Barenaked noodles 200g packet (for a low carb option, use normal noodles if not!)
Low salt soy sauce – 15ml
Get all your ingredients and equipment ready – skim through the following steps.
Rip the green leaves from the pak choi and set them aside. Chop the white bases into rough large pieces, discard the rough stalks.
Heat a large, wide-based pan with 5-10 sprays of fry light.
Once hot, add the prawns and cook for 30 seconds.
Add the chopped white pak choi bases and cook for a further 30 seconds.
Add the garlic paste and chilli flakes and cook for a further 2 mins
Meanwhile, combine the peanut butter, soy sauce, toasted sesame oil and 1 tbsp. cold water. Use a small whisk until it is combined or if your peanut butter is crunchy it might need a quick whisk in a nutribullet/blender. This is your dressing.
Drain the barenaked noodles (ignore the smell they do not taste like this!)
Rip the pak choi green leaves into the pan and add the noodles, give everything a good mix up.
Cook for a further 2-3 mins to heat the noodles, then mix in the dressing well so all noodles are covered.
Split into 2 portions and enjoy!