Chilli Garlic Prawn Noodle Bowl
This is a brilliant quick lunch or dinner, filled with gorgeous zingy flavours and guaranteed to warm you up. La Saucy Salsa Chilli & Garlic takes the place of a traditional Thai curry paste and makes a lovely sauce with tomato puree and coconut milk.
2 nests of medium egg noodles
150g peeled, cooked king prawns
A large handful of fresh coriander
2 tbsp grated fresh ginger
1 tbsp tomato puree
2 tbsp La Saucy Salsa Chilli & Garlic
300ml coconut milk
A pinch of salt
1 or two fresh chillies to serve (optional)
- Finely chop the grated ginger and half the coriander, and fry in a generous scoop of melted butter. After a few minutes, add the prawns – you should buy prawns that are already cooked, so this is just to warm them up and add a little flavour.
- Next, add the La Saucy Salsa Chilli & Garlic, tomato puree and coconut milk to the pan, and stir well to combine. Season with a pinch of salt and a squeeze of lime juice, and leave to simmer gently while you prepare the noodles.
- Prepare the noodles according to the instructions on the packet. Once they’re cooked, drain them and mix through the prepared sauce, then divide between two bowls and top with the remaining fresh coriander and a few fresh chilli slices (this is optional, if you don’t like things too spicy!), and serve with lime wedges.