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    Prawn noodles with cashew & lime

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    Prawn noodles with cashew & lime

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2

    Ingredients

    235g pack green pak choi
    45g crunchy cashew butter
    1 unwaxed lime, finely grated zest and juice
    2 tsp brown sugar
    11/2 tbsp reduced salt light soy sauce
    1 nest fine egg noodles
    1 tbsp wok oil
    1 bunch salad onions, sliced
    250g pack Essential Raw King Prawns
    1 Cooks’ Ingredients Red Thai Chilli, finely chopped 

    Method

    1. Thinly slice the stalk ends of the pak choi and roughly tear the leaves into pieces. Blend the cashew butter in a jug with 100ml boiling water. Stir in the lime zest and juice, sugar and soy sauce.

    2. Bring a small pan of water to the boil and cook the noodles for 3 minutes. Meanwhile, heat the oil in a large frying pan and fry the salad onions for 1 minute. Stir in the pak choi stalks, prawns and chilli and cook, stirring for 3 minutes until the prawns are turning pink.

    3. Drain the noodles and add to the pan together with the pak choi leaves and cashew butter mix. Cook gently for a further 1-2 minutes until the liquid has slightly thickened and the prawns are pink, opaque and cooked through. Lift the noodles out into shallow bowls and spoon the sauce on top. 

    Your recipe note

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    Cook’s tip This recipe uses cashew butter, but you can easily substitute crunchy peanut butter instead. Also, if you prefer a little less chilli-heat in your cooking, simply remove and discard the seeds and any white membranes from the chillies before use.

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