Healthy Prawn Stir Fry Recipe

← Browse more recipes

Prep: 15 min
Cook: 10 min
Servings: 4

Ingredients

spray olive or canola oil spray
1 onion
3 cloves garlic
2 carrots
1/2 zucchini
1 bunch bok choy
1 x 400 g can baby corn spears
300 g uncooked (green) prawn, defrosted
440 g Hokkien egg noodles
3 tbs sweet chilli sauce
3 tbs salt-reduced soy sauce

Cook Mode Prevent your screen from going dark

Method

Thinly slice the onion, garlic, carrots, zucchini and the bok choy stems. Drain the corn spears, tear the bok choy leaves in half and peel the prawns (if required).
Heat oil in a large wok or frypan and stir fry the onions till soft. Turn the heat up to medium-high and add the garlic, zucchini, carrots and bok choy stems and cook for 3-4 minutes.
Add the corn, bok choy leaves and prawns, and cook for 3-4 minutes, until the prawns are cooked through.
Add the noodles and sauces and mix till everything is hot, being careful not to overcook the prawns. If using pre-cooked prawns, add them at this step.

Recipe from Foodbank WA’s Food Sensations® for Adults program, reproduced with permission www.foodbankwa.org.au/food-sensations-for-adults/

Variation:

Fresh ginger, chilli, coriander and lemongrass all make great flavour additions to this stir fry if you have them. Add coriander just before serving, but everything else can go in the frying pan with the onions. Frozen marinara mix or fresh seafood is also great in this recipe.

Recipe by Food Sensations
Ingredients
Equipment
Add the noodles and sauce and mix.

Healthy tip!

Chilli, lemon and herbs add flavour - great alternatives to butter and salt!

Start to LiveLighter today

Become a member for free and receive your personalised meal plan.

Learn more

Nutrition Information


	per serving	per 100g
Energy	1465 kJ	322 kJ
	350 Cal	77 Cal
Protein	31.4 g	6.9 g
Fat, total	3.5 g	0.8 g
— saturated	0.4 g	0.1 g
Carbohydrate	41.8 g	9.2 g
— sugars	10 g	2.2 g
Sodium	1234 mg	271 mg
Fibre	11.6 g	2.5 g