Lunch Monday 21 August - Prawn, Noodle & Veggie Stir Steam

Prawn, Noodle & Veggie Stir Steam
1 recipe Chinese style sauce (see recipe on entry for Fri 14 July)
110g cooked king prawns
60g mange tout
60g baby corn
1 carrot (about 70g)
2 spring onions (about 30g)
1 nest of Chinese egg noodles, about 2 oz/56g, soaked in boiling hot water until soft

Bring the sauce ingredients to a simmer. Place the carrot and baby corn in a bamboo steamer over the sauce and steam from about 5 minutes, of until just barely tender. Add the mange tout, steam for a further two minutes and remove from the pot.

Add the noodles to the sauce and cook for about 2 minutes, or according to package instructions.

Add 1 tablespoon corn flour mixed with a little cold water to thicken. Add the prawns to warm through while the sauce thickens. Add 1/2 teaspoon sesame oil and stir through.

Place the steamed veggies in a serving bowl, pour the noodles/prawns and sauce over and toss gently but thoroughly.

Scatter the shredded spring onions across the top and serve.

Calories (kcal) 444.6
Protein (g) 35.9
Carbohydrate (g) 64.6
Fat (g) 5.6
Fibre (g) 6.2