MAKES 1 SERVING

536 calories | 45g carbs | 37g protein | 21g fat

INGREDIENTS

• 160g Courgette, sliced

• 100g Prawns

• 1/2 Green Pepper, sliced

• 76g Onions, peeled and sliced

• 50g Chorizo, sliced

• 35g Noodles, wholemeal

• 1 Red Chilli, finely chopped

• 1 tbsp Sriracha Chilli Sauce

• 3 Spring Onions

• 8g Fresh Coriander, chopped

• 1/2 tsp Coconut Oil

• Salt and Pepper to season

INSTRUCTION

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. 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 onions, 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.

NOTE: Consume immediately.