Prawn and Lemongrass Glass Noodle Stir-Fry
Ingredients
- 400 g raw king prawns
- 200 g glass noodles
- 2 lemongrass stalks
- 4 cloves garlic
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp lime juice
- 4 spring onions
- 20 g fresh coriander
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 339 kcal
- Protein
- 18.7 g
- Carbohydrate
- 47.7 g
- of which sugars
- 0.9 g
- Fat
- 7.5 g
- of which saturates
- 0.8 g
- Fibre
- 1.3 g
- Salt
- 2.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the glass noodles in boiling water for 5 minutes, then drain and set aside.
- 2
Finely chop the lemongrass (tender inner part only) and garlic.
- 3
Heat the oil in a wok over high heat. Fry the lemongrass and garlic for 1 minute until fragrant.
- 4
Add the prawns and stir-fry for 2–3 minutes until pink and cooked through.
- 5
Add the drained glass noodles, fish sauce, soy sauce and lime juice. Toss everything together for 1–2 minutes.
- 6
Serve topped with sliced spring onions and fresh coriander.
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