7oz/198g dried rice vermicelli noodles
1 cal spray
5oz/142g pork steaks, all fat removed and cut into thin strips
5oz/142g raw,peeled prawns
3 garlic cloves, crushed
1in/2.5 cm fresh root ginger, finely grated
1 onion, thinly sliced
6 spring onions cut into 1in/2.5cm pieces
300g pack of stir fry vegetables
1 tbsp curry powder
6 tbsp dark soy sauce
salt and pepper
4 beaten eggs
2 red chillies, deseeded and chopped
2 limes, quatered
Cook the noodles, following the packet instructions. Spray a large frying pan with 1 cal spray and fry the pork on a high heat for 4-5 minutes until cooked. Transfer to a plate and keep warm
Add the prawns to the pan and fry for 2-3 minutes and then transfer to the plate with the pork. Rinse out the pan and dry.
Spray again with the 1 cal spray and over a medium heat, fry the garlic and ginger for about a minute, then stir in the onion, spring onion and stir fry vegetables and cook until softened. Add the curry powder and carry on cooking for another minute then add 2 tbsp of water and the noodles and mix together. Add the soy sauce, salt and pepper and stir fry for another minute.
Push, the vegetables to one side and pour the eggs in to scramble, then mix with the vegetables and noodles. Add the pork and prawns and mix again. Garnish with the chillies and serve with the limes to be squeezed over. The limes really lift the flavour
|Apologies for the picture, took it from the magazine. We'd eaten ours before I remembered!|
Go on, give it a go!