100g folded rice noodles (sen lek)
zest and juice 1 small orange
1½-2 tbsp red curry paste
1-2 tsp fish sauce
2 tsp light brown soft sugar
1 tbsp sunflower oil
25g ginger, scraped and shredded
2 large garlic cloves, sliced
1 red pepper, deseeded and sliced
85g sugar snap peas, halved lengthways
175g pack raw king prawns
handful chopped basil
handful chopped coriander
Put the noodles in a bowl and pour over boiling water to cover them. Set aside to soak for 10 mins. Stir together the orange juice and zest, curry paste, fish sauce, sugar and 3 tbsp water to make a sauce. Heat the oil in a large wok and add half the ginger and the garlic. Cook, stirring, for 1 min. Add the pepper and stir-fry for 3 mins more. Toss in the sugar snaps, cook briefly, then pour in the curry sauce. Add the beansprouts and prawns, and continue cooking until the prawns just turn pink. Drain the noodles, then toss these into the pan with the herbs and remaining ginger. Mix until the noodles are well coated in the sauce, then serve.
This seafood stir-fry, with fiery ginger and crunchy veg, is as healthy as it is delicious – a low-fat and low-calorie weeknight dinner and a perfect pregnancy meal.
- Per serving: calories 426; protein 24g; carbs 59g; fat 9g; sat fat 1g; fibre 4g; sugar 16g; salt 1.4g