Heat the oil in a pan over a low heat. Then chop the onion and cook for 5 minutes. Chop and deseed the chilli, then peel and grate the garlic and ginger. Throw into the pan and soften for 2 minutes.
2
Step 2
Add the soy sauce and turmeric, and stir.
3
Step 3
Chop the veg into bite-sized chunks and chuck them all in. I love eating loads of colour.
4
Step 4
Add your king prawns and cook for 2 minutes before stirring in the rice noodles too. Give them 2 more minutes, then stir in the peanut butter (it melts over the hot ingredients and coats everything, yum).
5
Step 5
For a vegan version: swap prawns for Quorn ‘chicken’ pieces.
Ingredients
1 splash sesame or olive oil
1 onion
1 red chilli
4 garlic cloves
4cm-piece fresh ginger
2 tbsp soy sauce
1 tsp ground turmeric
1 red pepper, deseeded
80 g tenderstem broccoli
1 courgette
80 g sugarsnap peas
300 g raw peeled king prawns
100 g fresh rice noodles
Related Recipes
Whether you're looking for inspiration for your next menu or need a specific recipe, we have gathered thousands of recipes for every occasion.