Updated: Jan 11, 2022
This is a low prep, quick and easy but tasty dish that is nutritious and perfect for mid week! You can also use just all prawns or all chicken too and vary the veggies in it as well. I think this might be a take on an old Joe Wick's recipe but I'm not sure, it's just something I've made for years!
Ingredients (serves 2):
1 tbsp light olive oil
1 chicken breast cut into small chunks or strips
1 bag of raw prawns (approx 240g)
1 red onion finely chopped
1 red chilli deseeded and finely sliced
2 tbsp curry powder (you decide how hot!)
2 chopped garlic cloves
approx 100g or small bag of mange tout
approx 10 or small tray of baby corn cut in half
Juice of a lime (or two if small)
2 portions / nests of noodles of your choice
Salt and pepper to season
Optional chopped coriander to serve
Cook the noodles as per the instructions and drain or if they are the straight to wok variety, wait til further in the recipe.
Heat the oil in a wok and stir fry the chicken to brown, add one tbs of the curry powder and coat the chicken, stirring all the time
Add the prawns, onion, chilli, garlic, mange tout and baby corn - stir fry until the prawns (fully pink) and chicken are cooked through
Add the noodles and a splash of water if needed, and the second tbs of curry powder - mix well and season with salt and pepper
Squeeze over the lime juice and serve up the noodle mixture - topping with coriander if using.