Prawn green curry noodles

Name: Prawn green curry noodles
Cook time: 10 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 75 g fresh coriander (leaves and stems), plus extra leaves to garnish; 1 garlic clove; 3cm piece of fresh root ginger; 1 g green chilli, deseeded and roughly chopped; 1 tbsp. fish sauce; 400 mL tin coconut milk; 200 g sugar snap peas; 4 x 150 g packs straight to wok noodles (we used Amoy Straight to Wok Medium noodles); 300 g cooked and peeled king prawns; juice of 1 lime, plus extra wedges, to serve; large handful baby spinach leaves

Straight to wok noodles make this dish super-speedy.

By The Good Housekeeping Cookery TeamUpdated: 16 July 2019

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Yields:

4 serving(s)

Cook Time:

10 mins

Total Time:

10 mins

Cal/Serv:

543

Ingredients

75 g
fresh coriander (leaves and stems), plus extra leaves to garnish
1
garlic clove
3cm piece of fresh root ginger
1 g
green chilli, deseeded and roughly chopped
1 Tbsp.
fish sauce
400 ml
tin coconut milk
200 g
sugar snap peas
4 x 150 g packs straight to wok noodles (we used Amoy Straight to Wok Medium noodles)
300 g
cooked and peeled king prawns
juice of 1 lime, plus extra wedges, to serve
large handful baby spinach leaves

Directions

1. Step 1
  Put the coriander, garlic, ginger, chilli, fish sauce and coconut milk into a food processor or blender and whiz until smooth. Heat a large wok or frying pan over medium heat, add the coriander mixture and sugar snap peas. Bring to the boil and bubble for 3-5min until the mixture slightly thickens and the veg is tender.
2. Step 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. Step 3
  Divide among four bowls, sprinkle with coriander and serve with lime wedges.