SINGAPORE STYLE CHILLI PRAWN NOODLES

Ingredients:

• 125g low calorie Noodles (after boiled weight)
• 150g prawns, tails intact
• 1 teaspoon extra virgin olive oil (7g)
• 1 tablespoon corn flour
• 1 tablespoon tomato sauce
• 2 tablespoon soy sauce
• 1 tablespoon sugar free syrup
• 2 garlic cloves, crushed
• 1/2 teaspoon finely grated ginger
• 1 tablespoon sweet chilli sauce
• 1 tablespoon lime juice, plus wedges to serve
• 300g baby spinach leaves
• 30g spring onions, shredded
• 20g bunch coriander, leaves chopped
• Salt and pepper to taste

Method:

1. Cook the noodles according to packet instructions and drain. 
2. Meanwhile, dissolve corn flour in 2 tablespoons water, then combine with tomato sauce, soy sauce, sugar syrup and an extra (100ml) water in a bowl.
3. Heat oil in a wok over medium-high heat. Cook garlic and ginger for 1 minute or until fragrant. Add prawns and stir-fry for 1-2 minutes until they turn pink. Add sweet chilli sauce, lime juice and soy sauce mixture, and bring to a boil.
4. Add noodles and spinach, then stir-fry for 2 minutes or until noodles are warmed through and spinach has wilted. Serve with spring onion, coriander and lime wedges.