This seafood stir-fry, with fiery ginger and crunchy veg, is as healthy as it is delicious – a low-fat and low-calorie weeknight dinner
Prep:15 mins
Serves 2
100g folded rice noodles (sen lek)zest and juice 1 small orange1½-2 tbsp red curry paste1-2 tsp fish sauce2 tsp light brown soft sugar1 tbsp sunflower oil25g ginger, scraped and shredded2 large garlic cloves, sliced1 red pepper, deseeded and sliced85g sugar snap peas, halved lengthways140g beansprouts175g pack raw king prawnshandful chopped basilhandful chopped coriander
STEP 1Put the noodles in a bowl and pour over boiling water to cover them. Set aside to soak for 10 mins. Stir together the orange juice and zest, curry paste, fish sauce, sugar and 3 tbsp water to make a sauce.STEP 2Heat the oil in a large wok and add half the ginger and the garlic. Cook, stirring, for 1 min. Add the pepper and stir-fry for 3 mins more. Toss in the sugar snaps, cook briefly, then pour in the curry sauce. Add the beansprouts and prawns, and continue cooking until the prawns just turn pink. Drain the noodles, then toss these into the pan with the herbs and remaining ginger. Mix until the noodles are well coated in the sauce, then serve.
