Serves:2
Difficulty:Easy
Ingredients:
- 100g Chang's Traditional Super Lo-Cal Noodles
- 1½-2 tbsp red curry paste
- 1-2 tsp Chang's Original Fish Sauce
- 2 tsp light brown soft sugar
- 1 tbsp sunflower oil
- 25g ginger
- 2 large garlic cloves, sliced
- 1 red pepper, deseeded and sliced
- 85g sugar snap peas
- 140g beansprouts
- 175g pack raw king prawns
Method:
- Put the noodles in a bowl and pour over boiling water to cover them. Set aside to soak for 10 mins. Stir together the curry paste, fish sauce, sugar and 3 tbsp water to make a sauce.
- 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 sugar snaps, cook briefly, then pour in the curry sauce. Add the bean sprouts and prawns, and continue cooking until the prawns just turn pink.
- 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.
