Chinese Prawn and Kale Stir-Fry Recipe

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Photo of prawn kale stir fry
Photo of prawn kale stir fry
(Image credit: Joff Lee)
  • Dairy-free
  • Nut-free
Serves 4
Preparation Time 10 mins
Cooking Time 15 mins
Total Time 25 mins
Nutrition Per Portion RDA
Calories 415 Kcal 21%
Sugar 18.5 g 21%
Fat 9.4 g 13%
Saturated Fat 1.8 g 9%
Salt 4.3 g Row 4 - Cell 2
Salt 4.3 g Row 5 - Cell 2

Ingredients

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

Method

  1. Cook the kale in boiling water for 8 minutes, adding the noodles half way through, drain the water when cooked.

  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.

Top Tip for making Chinese Prawn and Kale Stir-Fry

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