We’re trying to eat a little more healthily this summer, after a few months of indulgence. As such, there are more salads and stir-fries in my planner at the moment. Not that these are all inherently healthy, but I do find portion control a lot easier in a stir-fry – and portion control has historically been my weakness.
Following on from my recent post about my Universal Stir-Fry Sauce here’s another quick stove-top recipe in a similar vein. Peanut-Lime Noodles with Prawns. Though admittedly the end result here is quite a bit richer than the soy-based sauce from the previous recipe.
The base of the noodle sauce here is peanut butter. This brings a lovely flavour, but also gives a thick, creamy texture that helps the sauce cling to the noodles and delivers flavour to every mouthful. I think that your choice of peanut butter here is important. I use one that’s 100% peanut and contains nothing else I’d like to avoid – like sugar, salt or preservatives – where they’re not needed.
Yes, you could argue whether that matters when I add soy sauce and sugar to the sauce later on. But I would argue that it’s my choice of how much to add. If you don’t want them then by all means use an alternative or just miss them out altogether. Even though things are improving there is still a lot of hidden sugar and salt in processed foods and I like to avoid them where I can.
The other flavourings in the sauce are there to balance the richness of the peanut butter. The primary flavour being lime, which brings a lovely freshness and acidity. I also think a bit of lemongrass and some coriander can really help lighten the sauce and make it ideal for a summery supper.
Peanut-Lime Noodles with Prawns
For the Sauce
- 4 tbsp Smooth Peanut Butter
- 2 tbsp Low Sodium Soy Sauce
- 2 tbsp Water
- 2 cloves Garlic peeled and crushed
- 2 Limes juice and zest
- 2 tsp Fish Sauce
- 2 tsp Soft Light Brown Sugar
- 2 tsp Vegetable Oil
- 1 tsp Sesame Oil
- 1 tsp Lemongrass paste
- 1 tsp Sriracha or other hot sauce
- 1 tbsp Fresh Coriander finely chopped
For the Prawns
- 150 g Raw King Prawns shelled
- 1 Lime juice and zest
- 2 tsp Vegetable Oil
- ½ tsp Sriracha
- ½ tsp Low Sodium Soy Sauce
For the Stir-Fry
- 1 tbsp Vegetable Oil
- 1 Red Onion peeled and thinly sliced
- 1 Red Pepper deseeded and chopped
- 1 Green Pepper deseeded and chopped
- ½ Carrot julienned
- 300 g Straight to Wok Noodles
Make the Sauce
- Mix together all of the sauce ingredients until you have a smooth paste.
- Cover and put to one side until needed.
Prepare the Prawns
- Mix together the lime juice, lime zest, oil, sriracha and soy sauce until smooth.
- Pour over the prawns, cover and allow to marinate for 5-10 minutes.
- Heat a frying pan over a medium-high heat, then sauté the prawns for a few minutes on each side until cooked through.
- Cover and keep warm whilst you cook the rest of the stir fry.
Cook the Stir-Fry
- Heat a wok over a high heat and add the vegetable oil. Add the onion and stir-fry for a minute or so, ensuring it doesn’t burn. Add the peppers and carrot, then stir-fry for a further minute or so.
- Pour in the peanut-lime sauce, then stir to coat all of the vegetables. Add the noodles to the pan, stir through the mixture and cook until heated through.
- Divide the mixture between bowls then top with the cooked prawns.
|Estimated Values per Serving|
|of which Saturates||5||g|
|of which Sugars||20||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|