Thai Shrimp Noodle Bowls

King prawn noodle bowls are packed with vegetables and sparked with the exotic flavours of Thai cuisine. Top with chopped peanuts for a great texture contrast.

Makes: 4Prep Time: 20 minutesCook Time: 15 minutes
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INGREDIENTS

  •  
  • 1/4 cup chicken broth
  • 1/4 cup teriyaki sauce
  • 2 tbsp brown sugar
  • 1 tsp dry sherry
  • 1 clove garlic, finely chopped
  • 1/2 tsp finely chopped fresh ginger
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp vegetable oil
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced red bell pepper
  • 340g king prawns, peeled and deveined
  • 170g quartered California Prunes
  • 1 cup thinly sliced courgette
  • 1 cup sliced green onion
  • 4 cups hot cooked angel hair pasta
  • Chopped roasted peanuts (optional)

DIRECTIONS

  1. In medium bowl, combine broth, teriyaki sauce, brown sugar, sherry, garlic, ginger and red pepper flakes; set aside.
  2. In large skillet, heat oil over medium-high heat until hot. Add carrots and bell pepper; stir-fry 5 minutes.
  3. Add king prawns, California Prunes, courgette, green onion and reserved broth mixture; cook and stir 5 minutes or until prawns are pink.
  4. Serve in individual bowls over pasta and top with peanuts, if desired.

AUTHOR

anne@upstateramblings.com

NUTRITION FACTS

CALORIES552
PERCENTAGE CALORIES FROM FAT9
TOTAL FAT5
PROTEIN33
SODIUM820
CHOLESTEROL129
CARBOHYDRATE91
POTASSIUM528