- 75g fresh coriander (leaves and stems), plus extra leaves to garnish
- 1 garlic clove
- 3cm piece fresh root ginger
- 1 green chilli, deseeded and roughly chopped
- 1 tbsp fish sauce
- 400ml can coconut milk
- 200g sugar snap peas
- 4 x 150g packs cooked straight-towok noodles
- 300g cooked and peeled king prawns
- juice of 1 lime, plus extra wedges, to serve
- salt and pepper
- large handful baby spinach leaves
1. Put the coriander, garlic, ginger, chilli, fish sauce and coconut milk into a food processor or blender and whizz until smooth. Heat a large wok or frying pan over a medium heat and add the coriander mixture and sugar snap peas. Bring to the boil and bubble for 3 to 5 minutes until the mixture thickens slightly and the sugar snap peas are tender.
2. Add the noodles and prawns, and heat through, stirring carefully to separate but not break up the noodles. Add the lime juice and season to taste, then fold through the spinach.
3. Divide among four bowls, sprinkle with coriander and serve with lime wedges.
EACH SERVING 2 270kJ, 27g protein, 21g fat (0,2g saturated), 58g carbohydrate (4g sugars), 6g fibre.