Chinese kale & prawn stir-fry

Add a little spice to your life with this mouth-watering kale stir fry, full of distinctive flavours and low in saturated fat

• Preparation: 10 mins
• Cooking: 15 mins

What you need:

• 500g pack kale
• 3 nests egg noodles (200g)
• 1 tbsp toasted sesame oil
• 1 onion, sliced (200g)
• 2 carrots, cut into matchsticks (200g)
• 3cm piece fresh ginger, grated
• 400g frozen cooked tiger prawns, defrosted
• 2 tbsp light soy sauce
• 75g plum sauce
• 1 tbsp chilli sauce

What you do:

1. Cook the kale in boiling water for 8 minutes, adding the noodles half way through, drain.
2. Meanwhile, heat the oil in a large frying pan or wok and stir fry the onion, carrot and ginger for 4-5 minutes. Add the prawns, kale and noodles.
3. Stir in the soy, plum and chilli sauces and stir fry for 2-3 minutes.

Cook's tip:

Try using hoisin sauce instead of plum sauce or replace the prawns with cooked chicken.

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