50g rice noodles
6 green beans, chopped
2 leaves of savoy cabbage, roughly chopped
Coconut oil, for frying
1 tbs oil
1 tsp chopped garlic
Juice of ½ lime
1.5 tsp soy sauce
1 tsp coconut-blossom nectar
1 egg (optional)
2 tbs crushed peanuts
2 tbs bean sprouts
10 coriander leaves
Bring a pot of water to a boil, add rice noodles and cook until soft, 5 mins. Remove noodles and set aside on a plate.
Add beans and cabbage to the same pot of boiling water and blanch for 2 mins. Remove veg and add to the noodles.
Blanch prawns in the same pot until cooked through. Remove and set aside.
Place a non-stick wok over medium heat. Add a little oil and fry the garlic for 30 secs, then add the veg and noodles. Pour in the lime, soy and nectar and stir-fry until well combined. Pour noodle mixture into a bowl.
If using the egg, whisk it and pour it into the same wok. Cook to make an omelette, then set aside to serve with the noodles.
Top noodles with prawns, crushed peanuts, bean sprouts and coriander. Serve with a lime wedge (and the omelette).
PER SERVE 2424kJ, 29G FAT (5G SAT FAT), 60G CARBS, 4G FIBRE, 20G PROTEIN, 660MG SODIUM
This recipe was originally published in the October 2016 issue of Women's Health - for more healthy recipes get a copy of our latest issue now.