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Cheat's chilli prawn noodles

Versatile, low in fat, and made from storecupboard stables, customise these spicy noodly according to taste - or convenience

  • Prep: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 311
  • Carbohydrates 29
  • Saturated Fat 1
  • Sugar 0
  • Protein 29
  • Fat 10
  • Fibre 2
  • Salt 4.76

Nutrition per serving

  • Calories 311
  • Carbohydrates 29
  • Saturated Fat 1
  • Sugar 0
  • Protein 29
  • Fat 10
  • Fibre 2
  • Salt 4.76

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, roughly chopped
  • 1 heaped tbsp coriander purée (from a tube)
  • pinch of crushed dried chillies, to taste
  • 400g can chopped tomatoes with garlic
  • 1 heaped tbsp tomato purée
  • 1 tbsp vegetable bouillon powder
  • half a 250g pack Chinese egg noodles
  • 400g frozen prawns (large North Atlantic ones are tender and juicy)

Method

  1. Heat the oil in a wok or deep frying pan. Toss in the onion, squeeze in the coriander purée and sprinkle over the crushed chillies to taste (go easy at this stage). Stir fry for 5 minutes until the onion is softened but not browned.

  2. Pour in the tomatoes and 11?2 canfuls of hot water, add the tomato purée and sprinkle over the bouillon powder. Season well. Bring to a bubble, stirring, then lower the heat a little and let the sauce simmer for about 15 minutes until slightly reduced but still sloppy. While the sauce is simmering, break the noodles into a bowl and pour in enough boiling water to cover. Stir and set aside.

  3. When the sauce is ready, drain the noodles and tip them into the sauce with the frozen prawns. Stir well and heat through for 2 minutes only – just to defrost and heat the prawns. Taste for seasoning and add more chilli flakes and a little sugar if you like. Serve in bowls with spoons and pass round chunky hot bread for scooping up the last of the sauce.

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