Prawn and Noodle Stir-fry

Ingredients

• Egg noodles

  Dry, enriched

  4 oz or 113g

• Coconut oil

  ½ tbsp or 7g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Garlic

  Raw

  1 cloves, minced or 3g

• Peas

  Edible-podded, raw

  1 cup, whole or 63g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ¼ cup or 41g

• Broccoli

  Raw

  1 cup chopped or 91g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Fish sauce

  Ready-to-serve

  4 tsp or 24g

• Shrimp

  Crustaceans, mixed species, raw

  6 oz or 170g

Directions

1. Cook the egg noodles according to package directions until just tender. Drain well and set aside.
2. Heat the coconut oil in a wok or large skillet over medium-high heat. Add the chopped scallions and minced garlic and stir-fry until fragrant, about 30–60 seconds.
3. Add the shrimp and stir-fry until just opaque and pink, 2–3 minutes. Add the snow peas, corn, and chopped broccoli. Stir-fry until crisp-tender, 2–3 minutes.
4. Add the cooked noodles, soy sauce, and fish sauce. Toss to coat and heat through, 1–2 minutes. If the pan seems dry, splash in a little water to loosen and create light sauce.
5. Taste and adjust seasoning if needed, then serve immediately.