Prawn and Chorizo Stir Fry

If you're looking for a quick, healthy and tasty meal that fuels your day and keeps you feeling energised, you’re going to love this stir fry. It’s packed with protein, full of flavour and simple enough to throw together even on a busy evening.

It’s loaded with juicy prawns, crispy chorizo, crunchy veg and a kick of sriracha to keep things exciting — all tossed together with noodles. This is the kind of recipe that proves healthy eating doesn’t need to be boring or restrictive. The best part? You don't need loads of ingredients or fancy cooking skills. Give it a go, add it into your weekly meal plan and let it help you stay on track with home cooking. This one is a proper winner.

Ingredients

Serves 1

• 35g wholewheat noodles
• 1/2 tsp coconut oil
• 50g chorizo, sliced
• 100g raw king prawns, deveined
• 1/2 red onion, peeled and sliced
• 1/2 green pepper, deseeded and sliced
• 1 medium courgette, sliced
• 1 red chilli, finely chopped
• 3 spring onions, sliced
• 1 tbsp sriracha chilli sauce
• Salt and pepper
• 1 small bunch coriander, chopped

Method

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 and are cooked through. 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 onion, 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.

Tips

The skin on chorizo can be a bit tough and chewy once cooked, so ideally peel it away before slicing.

You can batch cook this recipe and keep it in the fridge for up to 3 days or in the freezer for up to 1 month. Defrost overnight in the fridge before reheating in the microwave until piping hot through.

A banging recipe from The Body Coach app!