An easy to make vegetable and rice noodle stir-fry, enjoyed guilt-free.
There are a bunch of reasons why you should tuck into this vegetable and rice noodle stir-fry. Prawns are a low-fat source of protein, and delicious to boot. Prawns have a high content of omega-3 fatty acids while adding the snow peas means you are benefiting from nutrient-rich legumes in your meal. Plus, bamboo shoots have zero fat and are loaded with potassium. On top of that, rice noodles are a light alternative to traditional noodles. So go ahead and much guilt free.
Ingredients (serves 4)
A handful of snow peas
500g prawns, peeled and deveined
Red peppers
Yellow peppers
Orange peppers
Red cabbage
100g bamboo shoots
Spring onions
100ml soy sauce
1 tsp honey
½ tsp chilli powder
250g rice noodles
2 tbsp canola oil
Method
Place the rice noodles in a bowl of warm water and soak until soft (around 20 minutes). Drain in a colander, and keep close at hand.
In a separate bowl, stir together soy sauce and honey.
Place a large wok over high heat until a drop of water evaporates within a second or two. Pour the canola oil into the wok and spread it around evenly. Add the garlic and stir-fry it for a few seconds, before adding the peppers, red cabbage, snow peas, spring onions and bamboo shoots, and stir-fry for one minute.
Add the shrimp and the sauce, and stir-fry for a further three minutes, or until the shrimp is bright pink. Now add the drained rice noodles. Fry for another minute.
Remove from the heat and serve!
