Prawn and cucumber rice noodle stir fry recipe
A stir fry recipe makes for a healthy meal that’s ideal if you’re short on time. Light, bright and full of flavour, our prawn and cucumber stir fry is a recipe that you’ll return to again and again.
We’ve used rice noodles here, but you can swap for whatever you might already have to hand in the kitchen. Rice noodles are handy for enjoying in your meals. Not only are they naturally gluten-free, they’re also rich in helpful minerals such as manganese and selenium.
This prawn stir fry recipe is best served immediately and with a sprinkle of chilli flakes. Delicious!
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- 350g raw king prawns, de-veined and shells removed
- 75g Thai green curry paste
- 2 limes, juice and zest
- 2 tbsp cold-pressed organic rapeseed oil
- 500g rice noodles, cooked according to packet instructions
- 1 long red chilli, finely sliced
- 25g toasted sesame seeds
- 1 cucumber, halved lengthways, de-seeded and cut into 1cm chunks
- 1 tbsp chilli flakes (optional)
- Place the prawns in a bowl and stir in the curry paste and lime juice. Set aside for a minute to marinade.
- Add the oil to a wok over a high heat and stir-fry the prawns for a couple of minutes until pink all over.
- Add the noodles and red chilli. Cook for a further minute, then toss through the sesame seeds and cucumber chunks.
- Serve immediately in bowls with a sprinkle of chilli flakes and the lime zest.