GREENEST COCONUT PRAWN NOODLES

Greenest coconut prawn noodles image

Blend spinach, rocket and watercress with coconut milk, king prawns and noodles to make this speedy midweek meal. Whip it up in just 20 minutes

Provided by Elena Silcock

Categories Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 10

Ingredients

1 tbsp vegetable oil
2cm chunk ginger , peeled and roughly chopped
1 garlic clove , chopped
1 green chilli , chopped
½ small pack coriander , stalks and leaves separated, stalks chopped
130g (any or a mix of) spinach , rocket and watercress
400ml can coconut milk
180g raw king prawns
150g straight to wok noodles (we used rice noodles or use dried and cook for 2 mins less than the cooking time)
½ lime , juiced

Steps:

Heat the oil in large saucepan over a medium heat. Add the ginger, garlic, chilli and coriander stalks and fry with a pinch of salt until softened, about 3 mins. Add the greens and most of the coriander leaves, stir until wilted, then tip the contents of the pan into a blender with the coconut milk and 150-200ml water. Blitz until smooth and bright green. Or, if you have a stick blender, use it to blitz all the ingredients in the pan.
Tip the sauce back into the pan, season and bring to the boil. Add the prawns, noodles and the lime juice and cook for 4-6 mins until the prawns have turned pink - by this time the noodles should be perfect. Ladle into two bowls and top with the remaining coriander.

Nutrition Facts : Calories 559 calories, Fat 41 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 0.6 milligram of sodium