Slimming world recipe: Prawn and noodle stir-fry


  • 2 level tsp cornflour
  • 1 tsp chopped garlic in vinegar from a jar, drained
  • 1 tbsp chopped ginger in vinegar from a jar, drained
  • 1 level tbsp hot chilli sauce, such as sriracha
  • 2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • Pinch of sweetener granules
  • 1 tbsp tomato purée
  • 100ml boiling chicken stock
  • Low-calorie cooking spray
  • 200g frozen sliced red onions
  • 300g frozen mixed sliced peppers
  • 200g frozen green beans
  • 250g dried egg noodles
  • 400g frozen cooked and peeled prawns, thawed
  • 225g can sliced bamboo shoots, drained


  1. Mix together the cornflour, garlic, ginger, chilli sauce, soy sauce, oyster sauce, sweetener, tomato purée and stock in a small bowl.
  2. Spray a deep non-stick frying pan or wok with low-calorie cooking spray and place over a high heat. When hot, add the onions, peppers and 2 tbsp water and stir-fry for 4 minutes. Add the green beans and stir-fry for 3 minutes, or until all the vegetables are just tender.
  3. Meanwhile, cook the noodles according to the pack instructions and drain well.
  4. Add the prawns and bamboo shoots to the vegetables and stir-fry for 1-2 minutes, then add the noodles and the chilli sauce mixture and toss well. Simmer for 1 minute, or until the sauce has thickened.
  5. Divide between 4 bowls and serve piping hot.

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