Ingredients
- 1 litre chicken or vegetable stock
- 5cm piece fresh root ginger, peeled and chopped
- 1-2tsp crushed chillies (depending on taste)
- 1tbsp soy sauce
- 1 large carrot, thinly sliced
- 1 red pepper, cut into matchsticks
- 200g raw king prawns
- 8 spring onions, sliced
- 300g straight-to-wok udon noodles
- 1 large handful coriander, roughly chopped
Instructions
- Add the stock, ginger, chillies and soy sauce to a large saucepan, and bring to the boil. Reduce to a simmer and add the carrot, pepper and prawns, then heat for a few minutes or until cooked through. Add the spring onions and noodles to the pan and heat through.
- To serve, season to taste and stir in the coriander. This dish is best served on the day that you make it.Healthy Prawn Noodle Bowl
