I think the thought of a stir fry makes you feel healthy. Seeing all those colourful vegetables gives you instant gratification that you are putting something good into your body. I decided to couple my stir fry vegetables with prawns this evening as they are very low in fat and cook quickly. I'm using a bag of frozen raw tiger king prawns from the supermarket which defrost during the day. I've also discovered the convenience of supermarket packs of stir fry veg. The pack I used (from Tesco) had lovely julienne carrots, tenderstem brocolli and pak choy. Dinner tonight was literally thrown together in under 10 minutes!
You'll need for 2:
- 250g raw tiger prawns
- Half a punnet of chestnut mushrooms, sliced
- 1 supermarket pack of stir fry mixed vegetables
- 120g dried egg noodles or other wheat based noodles (such as Udon)
- 2 tsp sesame oil or groundnut oil
- 1 garlic clove, crushed
- 1 tsp root ginger, finely chopped or grated
- Pinch of chilli flakes or a fresh red chilli depending on how hot you like it
- 1 tbsp runny honey
- 1 tbsp dark soy
- 1 tbsp light soy
- 1 tbsp rice wine vinegar
- 1 tsp sesame seeds, lightly toasted in a hot dry frying pan
Place the noodles in a pan with boiling water and cook according to the pack instructions. Drain and rinse under cold water.
In a wok or frying pan heat the oil. Add the garlic, ginger and chilli and stir. Next add the vegetables and stir fry on a high heat. Add the prawns, the dark soy, honey and rice wine stirring until the prawns have turned pink and are cooked through. Throw in the drained cooked egg noodles and toss together. Finish with by topping with the sesame seeds and serve into bowls.
WeightWatchers ProPoints Per Serving: 12