Satay Prawn Stir-fry

Makes 4 cups

25g rice noodles
2 teaspoons peanut oil
400g green prawns
½ red onion, cut into wedges
2 garlic cloves, crushed
1 cup snow peas, sliced
1 red capsicum, thinly sliced

Sauce
¼ cup crunchy peanut butter
¼ cup low fat evaporated milk, coconut flavour
2 teaspoons oyster sauce
1 tablespoon sweet chilli sauce
2 teaspoons soy sauce

To make sauce, combine all ingredients in a jug and set aside. Place noodles in a heatproof bowl, cover with boiling water. Stand for 5 minutes or until noodles are tender. Drain, rinse under cold water and set aside. Heat wok over high heat with 1 teaspoon of oil. Add prawns and stir-fry for a minute until the prawns turn pink. Remove prawns and set aside. Reheat the pan over high heat and add remaining oil to the pan. Add onion and garlic and stir-fry for 2 minutes. Add the snow peas and capsicum and stir-fry for a minute. Add prawns and satay sauce to the pan and stir-fry for 2 minutes or until the sauce just comes to the boil. Add the noodles and stir until heated through.

Nutrition information (per cup): energy 1295kJ, protein 29.5g, fat 13.5g, saturated fat 2.5g, carbohydrate 16g, fibre 3.5g.

Satay Prawn Stir-fry

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