Prawn and Chorizo Stir Fry

Ingredients

Serves 1

• 35g wholewheat noodles
• 1/2 tsp coconut oil
• 50g chorizo, sliced
• 100g raw king prawns, deveined
• 1/2 red onion, peeled and sliced
• 1/2 green pepper, deseeded and sliced
• 1 medium courgette, sliced
• 1 red chilli, finely chopped
• 3 spring onions, sliced
• 1 tbsp sriracha chilli sauce
• Salt and pepper
• 1 small bunch coriander, chopped

Method

Bring a pan of water to the boil, add the noodles and cook according to the packet instructions. Drain, rinse under cold water then set aside.

Preheat a wok or large frying pan over a medium heat. Melt the coconut oil then add the chorizo and fry gently for 3-4 minutes until crisp. Remove the chorizo using a slotted spoon and drain on kitchen roll.

Increase the heat, add the prawns and stir-fry for a couple of minutes until they turn pink and are cooked through. Remove from the pan with a slotted spoon and set aside.

Add the onion, pepper, courgette and chilli and fry for 3-4 minutes until the vegetables start to soften. Add the spring onion, stir-fry for a minute then add the cooked noodles and chilli sauce. Return the chorizo and prawns to the pan, toss to coat then season to taste. Tip everything into a bowl, scatter over the coriander and serve.

Tips

The skin on chorizo can be a bit tough and chewy once cooked, so ideally peel it away before slicing.

You can batch cook this recipe and keep it in the fridge for up to 3 days or in the freezer for up to 1 month. Defrost overnight in the fridge before reheating in the microwave until piping hot through.

A banging recipe from The Body Coach app!