I adapted this recipe from one in Slimming World magazine but I did go a bit overboard on the spice! I've toned it down a little for this recipe but really it is a matter of personal taste.
To serve 2, you need:
300g straight to wok noodles
bag of mixed stir fry veg or a selection of veg such as beansprouts, red pepper, mange tout
1 lemongrass stalk, diced
1 clove garlic, crushed
1/4 tsp dried chilli flakes
1/4 tsp ginger puree or a 1/2 inch piece of root ginger, chopped
1/2 onion, chopped
100ml vegetable stock
2 tbsp soy sauce
200g large prawns, peeled
dash of lime juice
Spray Fry Light into a wok and fry the onion then add the lemongrass, garlic and ginger and the chilli flakes.
Add the vegetable stock and soy sauce then the vegetables. Cook until they are softened or wilted or cooked through - it will depend on what vegetables you use. If you use carrot or red pepper, slice it into matchsticks.
Add the noodles and prawns, stir through and cook for a few minutes.
Sprinkle a dash of lime juice over the top to serve. I think I used too much of the chilli flakes and next time I might leave it out entirely! I liked serving it in a triangular bowl; I think the shape works well with this kind of dish.
I'm sending this to the One Ingredient Challenge, hosted by Nazima at Franglais Kitchen, and Laura at How To Cook Good Food, as the theme for January is "healthy".
Similarly the theme for Four Seasons Food this month is "virtuous". The challenge is hosted by Louisa at Eat Your Veg and Anneli at Delicieux.
I'm sending this to Chris at Cooking Around the World for the challenge Bloggers Around the World, as the country this month is Vietnam.