I have to feed my body right in order to ‘keep going’. I think that this stir-fry is the perfect way to do that. Its easy to make and full of interesting flavours and textures. For me the beautiful dressing adds the cherry on top.The beans are plentiful and the noodles are delicate; not forgetting the meaty prawns.
Prawn and Bean Stir Fry
From the kitchen of mrswallscooks.wordpress.com
- 60 g spring onions (sliced)
- 125 g green beans (ends removed and halved)
- 125 g frozen soya beans
- 100 g frozen petit pois
- 150 g fresh broad beans (removed from pods and outer ‘leathery’ skin removed)
- 150 g cooked king prawns
- 2-3 cm root of ginger (finely diced)
- Juice of half a lemon
- 1 1/2 tbsp honey
- 1 vegetable stock cube (dissolved in 300 ml of boiling water)
- 50 g fine rice noodles
- In a wok, fry your spring onions in a calorie spray until they begin to brown slightly. Add the green beans, soya beans, petit pois and broad beans. Let these cook on a medium heat stirring constantly until all the water off the frozen beans has evaporated, this should take between 5 – 10 minutes, then add the prawns, ginger, lemon juice and honey. Add 50 ml of the vegetable stock. Stir well.
- Add the rice noodles to a pan of salted water and cook according to packet instructions (should be about 2 minutes). Once tender, drain and add to the wok working the noodles well into the prawn and bean mix.
Take a look at the full blog post on my website.