We’ll be posting a series of comforting, perfect-for-winter recipes that are easy to make at home – and much healthier than your takeout versions!
This recipe makes 4 servings. For a vegetarian version of the recipe, you can swop the prawns for 4000g of sliced, cooked tofu that has been gently sautéed in a little olive oil until golden brown on the edges.
What You Need:
- 100g rice noodles
- 20 green beans, chopped into quarters
- 4 leaves of savoy cabbage, roughly chopped
- 12 prawns or 400g of tofu, sliced (for vegetarian option)
- Olive oil
- 1 tsp chopped garlic
- Juice of one lime
- 1 tbsp low-sodium soy sauce
- 2 tsp coconut-blossom nectar (or honey)
- 4 free-range eggs (optional)
- 2 tbsp crushed peanuts (or almonds)
- ¼ cup bean sprouts
- Handful of fresh coriander leaves
- Bring a pot of water to a boil, add the rice noodles and cook until soft, for five minutes. Remove noodles and set aside in a bowl.
- Add the beans and cabbage to the same pot of boiling water and blanch for two minutes. Remove vegetables and add to the noodles.
- Blanch the prawns in the same pot until cooked through (unless using the tofu). Remove and set aside.
- Place a non-stick wok over medium heat. Add a little oil and fry the garlic for 30 seconds. Thereafter add the vegetables and noodles. Pour in the lime, tamari and coconut-blossom nectar or honey and stir fry until combined. Pour noodle mixture into a bowl.
- If using eggs, whisk and pour half into the same wok. Cook to make a small omelette, then repeat with the remaining egg. Set aside to serve with the noodles.
- Top the noodles with prawns, crushed peanuts, bean sprouts and coriander. Serve with a lime wedge (and the omelettes).