Ingredients

The following ingredients have 2 Servings
  • 300 g | 10.5oz straight-to-wok egg noodles (chilli flavoured if you prefer)
  • 200 g | 7oz raw king prawns (or cooked ones to speed things up further!)
  • 200 g | 7oz tinned cherry tomatoes in juice (or use fresh cherry tomatoes, halved)
  • 100 g | 3.5oz chopped onions (frozen or fresh)
  • 2 tsp minced garlic (or frozen chopped garlice)
  • 1-2 tsp frozen chopped red chillies (more, or less to taste)
  • 1 tsp grated ginger (or use frozen or from a jar)
  • 2 tbsp soy sauce
  • 1 tbsp hot chilli sauce (or ketchup)
  • 1 tsp sugar (or sweetener)
  • 1-2 tbsp vegetable oil (or low calorie cooking spray)
  • Fresh basil (preferably Thai basil)
  • Freshly ground pepper
  • Optional extras: sliced red and green peppers (sugar snap peas, thinly sliced carrot)

Instruction

  • Heat a couple of tablespoons of vegetable oil in a wok. Once the oil is hot, add the frozen onion, garlic, chilli and ginger. Fry, stirring continuously, for a minute.SLIMMING WORLD VERSION: use a low calorie cooking spray
  • Add the raw prawns and stir in the ketchup and sugar. Add the soy sauce and cherry tomatoes, stirring them in and breaking them up with your spoon. Cook for 3 minutes.
  • Once the prawns are mostly pink add the noodles and stir them in to coat in the sauce. Cook for another minute (or until the prawns are pink).
  • Serve with a sprinkling of fresh basil and a little freshly ground pepper.