Your weeknight dinner just got an upgrade with this prawn noodle recipe. Thanks to a few shortcut ingredients, it’s surprisingly simple to make, too.
- Serves4
- Cook time5 minutes
- Prep time25 minutes
Ingredients
- 200g dried flat rice noodles
- 750g pkt Coles Kitchen Traditional Stir-Fry Vegetables
- 394g pkt Marion’s Kitchen Thai Red Curry Cooking Kit
- 700g Coles Thawed Australian Raw Black Tiger Prawns (from the deli), peeled leaving tails intact, deveined
- 1/2 cup coriander leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Prepare noodles following packet directions. Drain well.
Step 2
Heat a greased wok or large frying pan over medium-high heat. Add the vegetables and stir-fry for 3-4 mins or until lightly browned. Add curry paste from cooking kit and stir-fry for 1 min or until aromatic. Add the coconut milk and spice sachet from cooking kit with 1 cup (250ml) water. Bring to the boil. Add the drained bamboo shoots from cooking kit and simmer for 5 mins or until tender.
Step 3
Heat a greased chargrill on medium. Cook the prawns for 1-2 mins each side or until prawns curl and change colour. Add the noodles to the curry and gently toss until well combined and heated through. Divide noodle mixture among serving bowls. Top with prawns and spoon over curry sauce. Sprinkle with coriander to serve.
