makes 2 SERVINGS

380 calories | 39g carbs | 38g protein | 8g fat (per serving)

INGREDIENTS

• 400g peeled tiger prawns

• 1 green chilli, finely chopped

• 3 garlic cloves, finely chopped

• 30g coriander, finely chopped

• Juice of 1 lime

• 2 tbsps fish sauce

• 1 tbsp coconut oil

• 20g fresh ginger, grated

• 4 spring onions, sliced finely

• 1 red bell pepper, sliced finely

• 30g mushrooms (any variety) sliced finely

• 100g beansprouts

• 1 tbsp light soy sauce

• 45g Rice noodles

INSTRUCTION

Place the prawns in a bowl. In a separate bowl, mix together the chilli, garlic and half of the coriander. Add the fish sauce and half of the lime juice, then pour the contents over the prawns. Heat half of the oil in a wok, add the ginger and spring onions and fry for 1 minute. Add the red pepper and mushrooms and fry for a further minute. Add the beansprouts and mix together until they start to wilt. Add the soy sauce, season with black pepper, then transfer everything to a serving dish. Heat the remaining oil in a wok and add the prawns, lifting them out of the marinade that you made. Stir and cook for 3 minutes until the prawns turn pink. Add the marinade, stirring continuously, and cook for a further 45 seconds. Pour the contents of the wok over the vegetables. Sprinkle over the remaining coriander leaves and add the lime juice. Serve with rice noodles.

NOTE: Consume immediately.