Chilli and lime noodles

Makes a quick and easy lunch

Serves 4


  • – 60g (2oz) Buttery Spread
  • – 6 spring onions, chopped
  • – 1 red pepper, deseeded and sliced
  • – 110g (4oz) beansprouts
  • – 1 red chilli, deseeded and diced
  • – 2 pak choi, leaves divided (Pak Choi, or Bok Choy, is a type of Chinese cabbage)
  • – 350g (12oz) raw tiger prawns, peeled
  • – ½ tsp  sugar
  • – 2 tbsp light soy sauce
  • – 3 x 150g packs thick noodles to serve
  • – 2 tbsp coriander leaves


Recipe: Chilli and Lime Pan Fried Prawns with Noodles | Benecol®


  • Melt the Buttery Spread in a wok or large frying pan and heat until hot. Add the spring onions, pepper and beansprouts and stir fry for 3-4 mins until softened. Add the chilli, pak choi and prawns and continue stir frying for 2-3 minutes until the prawns have turned pink.
  • Mix together the lime zest and juice and soy sauce with sugar and cook for 1 minute until everything is hot.
  • Cook the noodles according to the pack instructions, drain well and divide between 4 serving dishes. Top with the stir fry and garnish with the coriander leaves.

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