This recipe is super quick, easy and can be frugal if you use more noodles and less prawns– you can adjust proportions of veg, add different veg etc, it’s such a versatile recipe! The simple stir-fry method means that once you have prepared the veggies, cooking only takes a few minutes so it’s an ideal meal for the mid-week rush! We use frozen, raw king prawns to keep the cost down and extend their shelf life as I’m rubbish at meal planning but you could of course, use fresh or ready cooked. If you do choose cooked prawns, instead of cooking the prawns with garlic at the beginning, put the garlic in with the veg and add the prawns right at the end. This recipe serves a family of five (two adults, three children).
- 2-3 nests of dry vermicelli rice noodles (depending how much filler you need for hungry people)
- 400g frozen, raw king prawns, defrosted and shelled (be sure to remove the intestinal tract, a black vein running down it’s back)
- 2 large cloves garlic, crushed
- drizzle cooking oil (we like rape seed)
- 1/2 red pepper, chopped
- 1/2 yellow pepper, chopped
- 1 carrot, finely sliced with a vegetable peeler (for quick cooking)
- 100g button mushrooms, finely sliced
- 100ml water
- 1 chilli (optional addition if you like it hot!), finely sliced
- Thumb sized piece of ginger, peeled and thinly sliced into matchsticks
- 2tbsp sweet chilli sauce (the perfect chilli flavouring for kids!)
- 1-2 spring onions, finely sliced
- Check your noodle cooking time, some just need to soak in boiling water, others need to be on the hob. Most are really quick so just make sure you have boiling water ready to cook them in time to serve.
- Double check that you have removed the black vein running down the back of the prawns. This is basically their poo and you don’t want to eat it!! I find the best way is to run a knife down the back (this may already have been done) and pull it gently out, then run the prawn under cold water to clean.
- Heat a large frying pan to a high heat with a little oil
- Throw in the prawns and garlic and keep them moving in the pan for 2-3 minutes until the prawns are cooked through, then remove from the pan and set aside
- Chuck in the peppers, carrots and mushrooms with the water, stir and cover for 5 minutes until the veg is softened
- While the veg is softening, get your noodles cooking
- Drain the noodles in a sieve and rinse them quickly under cold water
- Add the noodles, ginger, chilli (if using), prawns and sweet chilli sauce to the frying pan, stir and heat through for a couple of minutes
- Serve with a sprinkle of spring onion
Enjoy your Garlic and Chilli Prawn Noodles!!
The most popular Kid’s Tea Tuesdays recipes this week were:
- Halloumi & Courgette Tower with Tomato & Avocado Couscous
- Very Veggie, Beef Chilli with Crispy Tortillas
- Nicola’s Italian Style Chicken and Polenta
Why not give one a go this week and let me know how it goes down with your family?
‘Kids Tea Tuesdays’ has been a popular feature on the blog for some time now, so I’ve decided to shake it up a bit and bring in some fresh blood! We all have our own family favourites, store cupboard classics and frugal food tricks up our sleeves, so why not share yours with us? I’ll be sharing guest posts from fellow bloggers and also any tips, tricks or recipes sent in by you! If you like to get involved, click here to drop me a message.
Click here for more quick, cheap and healthy dinner ideas and follow my blog for regular Kids Tea Tuesdays! xx