Our rice noodle stir fry takes 15 minutes to prepare and cook and is only 350 calories per serving.
The ultimate alternative to a takeaway, our rice noodle stir fry boasts lots of flavour and only has three steps in the method. It will be tastier and quicker than anything you can order. It's a great way to use up any vegetables that need use imminently. Plus, there's only 1g saturated fat per portion and 350 calories.
Ingredients
For the dressing
- 30ml (1fl oz) lime juice
- 30ml fish sauce
- 2tsp rice vinegar
- 1tbsp honey
- 1 large garlic clove , very finely chopped
- 1 red chilli, sliced
For the stir fry
- 1tbsp olive oil
- 200g (7oz) king prawns
- 2 red peppers
- 4 baby pak choi
- 2 carrots , cut into ribbons
- 4 spring onions
- 200g rice noodles, cooked
- 1tsp sesame seeds, to garnish
WEIGHT CONVERTER
Method
- Add all of the dressing ingredients into a jug and mix to combine. Set aside.
- Add the oil to a wok or frying pan and heat on medium. Add the prawns and cook for 2-3 mins until lovely and coral pink.
- Add in the veggies and cook for a further min. Add in the cooked noodles, followed by the dressing and toss everything together. Garnish with sesame seeds and serve immediately.
Top tips for making rice noodle stir fry with prawns
Save time and use cooked prawns, just add at the very end and ensure they are piping hot. A cost-effective way to buy prawns is to buy them frozen. Then you can cook the amount you need which is ideal if you're cooking for one.
Swap prawns altogether for more vegetables or chicken, beef and tofu make delicious alternatives.
You might also like...
Low calorie meals (opens in new tab): Easy dinners for the whole family
Chicken stir fry (opens in new tab)
Lemon chicken and rice stir fry (opens in new tab)
With over 12 years of experience, arts graduate Keiron turned to food to channel his creativity, specifically cake decorating. Keiron set up his wedding cake business in 2015. And, in late 2016 won a scholarship at the world-renowned culinary institute - Le Cordon Bleu, London, where he studied the art of French Pâtisserie. He's worked in some of London’s finest 5-star hotels, collecting a wealth of knowledge along the way. As a Food Writer and Stylist food isn’t just a job, it truly is Keiron's passion.
-
Prawn pasta with cherry tomatoes and lemon
Our prawn pasta with cherry tomatoes and lemon is so simple to make at home and is bursting with plenty of flavour - the perfect mid-week meal.
By Jessica Dady • Published
-
Prawn toast
Prawn toast is incredibly easy to make yourself and so delicious it's almost criminal. This recipe for prawn toast is prepped in just ten mins too.
By Jessica Dady • Last updated
-
Fortune cookies
Fortune cookie are actually pretty easy to make at home with our classic recipe. Also, when you make your own you can personalise the fortunes!
By Rosie Conroy • Published
-
Tiramisu crepe stack
Give a humble pancake the ultimate transformation with this easy but showstopping tower of coffee pancakes...
By Jess Meyer • Published
-
Creamy mushroom and blue cheese buckwheat galettes
Buckwheat will give these pancakes a pleasant savoury flavour, as well as making them gluten-free...
By Rose Fooks • Published
-
Munchies skillet cookie
A gooey, delicious cookie baked in a skillet. A great dessert for sharing with loved ones...
By Jess Meyer • Published
-
What is the Lunar New Year and is it different to Chinese New Year?
As the celebrations begin, we answer the questions what is the Lunar New Year and why is it so special?
By Charlie Elizabeth Culverhouse • Published
-
The Queen’s dinner table rule means this everyday essential isn’t ‘allowed’ for her royal relatives
The Queen reportedly prefers a more 'formal' approach to mealtimes and prioritises traditional etiquette with her nearest and nearest...
By Emma Shacklock • Published
-
Is the Wim Hof Method healthy? Wim Hof's new TV show Freeze the Fear explained
By Selina Maycock • Published