Ginger and Prawn Noodles
Ginger and Prawn Noodles



  • 100g rice noodles
  • 1 orange, zest and juice
  • 2 tbsp red curry paste
  • 2 tsp Thai fish sauce
  • 2 tsp brown sugar
  • 1 tbsp oil
  • 25g shredded ginger
  • 2 sliced garlic cloves
  • 1 red pepper, sliced
  • 85g mangetout, halved
  • 140g beansprouts
  • 175g raw king prawns
  • Handful of chopped basil and coriander
  • Place the noodles in a bowl and cover with just-boiled water. Set aside for 10 mins to soften. In another small bowl, mix the orange juice and zest, fish sauce, curry paste, sugar, and 2-3 tbsp of water to make a sauce.
  • Fry half the ginger and all of the garlic in a splash of oil for 1 min, then chuck in the pepper and stir-fry for 3 mins. Toss in the mangetout, the curry sauce, the beansprouts and the prawns, and cook until the prawns are pink. Add the drained noodles to the pan along with the fresh herbs and the rest of the ginger, mix well, and serve.
15 mins
2 serving

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