Serves 2 (450 cal per Serving)
Ingredients
125gm Whitby breaded Scampi
1 “nest” Fine Egg Noodles
1 tsp Sesame Oil
1 tbspn Vegetable Oil
1/2 Onion
150gm Mushroom
50gm Frozen Sweetcorn
75gm Frozen Stir-Fry Mix
1 tbspn mild Curry paste
2 1/2 tbspn Soy Sauce
Juice 1/2 Lime
1 tbspn Corriander
Preparation Method
Heat the oven to 200C (Gas 6). Cook the scampi on a lined baking tray for 15-20 minutes.
Cook the noodles in boiling water for 3 minutes, then drain and toss with sesame seed Oil. Set aside.
Heat the vegetable oil in a wok and cook the onion until just going soft, add all the vegetables and cook for 5 minutes.
Mix together the Curry Paste with the Soy Sauce, Lime Juice and Coriander and pour into the wok. Cook for 1 minute and the toss in the cooled Noodles and coat well with the sauce.
Serve the Noodles and Vegetable mix topped with the cooked Scampi.
Ormside Kitchen 