Greenest coconut prawn noodles

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

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 559
  • fat 41g
  • saturates 30g
  • carbs 25g
  • sugars 6g
  • fibre 3g
  • protein 22g
  • salt 0.6g


  • 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


  1. 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.

  2. 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.

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