Prawn and Kale Stir Fry
Chefs and foodies alike are raving about kale's nutritional profile.
Gwyneth Paltrow describes it as 'one of the best things you can put into your system' and Venus Williams swears by 'green juice' before important matches. Why? Because kale is packed with calcium, a good source of folate, rich in lutein (an anti-oxidant which helps keep the eyes healthy) and contains a good dose of vitamin A, K and C.
What's more, it is low in calories and virtually fat-free!
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4
Ingredients
- 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
Procedure
- Cook the kale in boiling water for 8 minutes, adding the noodles half way through, drain.
- 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.
- Stir in the soy, plum and chilli sauces and stir fry for 2-3 minutes.
- For an alternate recipe you can use hoisin sauce instead of plum sauce or replace the prawns with cooked chicken.
Visit www.discoverkale.co.uk for more facts and recipes.