Ingredients

1 packet egg noodles
200 g mangetout, washed and with tips removed
8 baby carrots, scraped and cut into thin disks
4 spring onions, cut into rings
1 dl soy sauce
4 tbsp white wine vinegar or rice vinegar
3 tbsp sambal
1 dl olive oil / wok oil
500 g peeled raw prawns (fresh or deep-frozen)
3 cloves of garlic, crushed
75 g salted peanuts
1 lemon

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Nutritional values

Kcal

735

37%

Protein

40g

80%

Fats

39g

56%

Sat. fat

30%

Carbs

55g

20%

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Main course

25 min

Noodle salad with peanuts and stir-fried garlic prawns

Preparation

Put the noodles, the mangetout and the carrots into boiling water and boil for 4 min.
Strain and rinse with cold water, letting them drain thoroughly.
Mix the rest of the ingredients well and add the noodle mixture.
Heat a little oil at a high temperature in a wok. In it, stir-fry the prawns for 2 min. Add the garlic and stir-fry for a further 1 min.
Squeeze the lemon over the mixture. Serve the noodle salad onto the plates and top this with the prawns and peanuts.

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