Spicy Prawn Stir Fry with Carrot and Courgette Noodles – 4sp

I’ve had a hand held spiralizer in my kitchen drawer for a while now and it hasn’t come in too handy, mostly because the noodles it produces are rather thin and flimsy! After having a whirl on an amazing table top Hemsley and Hemsley Spiralizer at a recent Weight Watchers photoshoot I knew I had to have one (albeit mine looks the same but was £12 from The Range).

After I set it up I crossed my fingers that it would be just as good and I’m happy to report it really was!  I decided to combine spiralizing my carrot and courgette noodles (the veg I had in the fridge) with a prawn stir fry recipe as I wanted something tasty and filling but VERY low in points – specifically for those days when you accidentally overindulge and need to pull it back in an evening.

The result was delicious. The king prawns were juicy and moist and took on the flavour of the sauce beautifully. The thick sauce coated the noodles perfectly so the dish was packed with a vibrant and fresh flavour.

I had this as per the recipe below – my OH insisted on me adding some regular noodles to his (he wanted man carbs) so ladies, if you are cooking for a hungry/difficult to fill male, you may want to add a handful of egg noodles to his bowl!

Spicy Prawn Stir Fry with Carrot and Courgette Noodles

Serves 2 = 4sp per serving (Flex)

Ingredients

For the sauce

100ml chicken stock (1/2 chicken stock cube made up with 110ml boiling water)

2 tbsp hoisin sauce

1 tbsp hot chilli sauce (I used sriracha)

½ tbsp. soy sauce

1 tsp corn flour

For the noodles

2 large carrots, peeled

1 large courgette

For the Stir Fry

1/2 tbsp seasame oil

2 garlic cloves, finely chopped

Thumb sized piece of fresh ginger, peeled and finely grated

180g king prawns, raw, deshelled and deveined

Pinch of Crushed Chillies (optional)

1 red onion, sliced

2 peppers, deseeded and sliced

Handful of Mange tout, roughly halved

1 lime, quartered

Method

Begin by combining all the ingredients for the sauce in a measuring jug, stir and pop to one side.

Next chop the ends off the carrot and courgette and then spiralizer until you have lots of nice thick noodles. It will look like you have quite a lot but once cooked they shrink quite a bit. Pop the carrots into a pan of boiling water and boil for 3-4 minutes until they start to soften. The courgette doesn’t need any pre-cooking. Drain the carrots and pop to one side with the courgette.

Next, take a large fry pan, add half the oil (1/2 tbsp) and once hot, fry the garlic and ginger for a minute or two then add the prawns and crushed chillies (if you are having them) and fry until cooked through (so they are nice and pink, about 3 minutes). Remove the prawns from the pan and pop to one side (do not leave in the pan as they will shrink and go to nothing).

In the same pan add the rest of the oil and once hot, add the onion, pepper and mange tout. Fry for around 5 minutes until the veg starts to soften but still retains a little bite. Add the sauce straight into the pan and cook on a high heat for a minute until the sauce starts to thicken. Add the prawns, stir through and then add the carrot and courgette noodles, combining well in the sauce. Warm through for a few minutes until the carrot and courgette have softened and took on some of the sauce.

Squeeze over the juice of half a lime, stir and plate up.

I served mine with a little extra chilli and spring onion and an extra slice of lime.

Enjoy!