Everyone will love this delicious, easy-to-make and healthy meal that the Body Coach serves up for his own family.
SERVES 2 ADULTS + 2 SMALL KIDS
PREPARE: 5 MINUTES
COOK: 12 MINUTES
1 tbsp coconut oil
250g broccoli, cut into small florets
1 red onion, thinly sliced
200g raw peeled king prawns
1 tbsp ginger paste
1 tsp garlic paste
2 x 250g packs of pre-cooked jasmine rice
2 tsp soy sauce
2 tbsp ketjap manis
1 lime, 1⁄2 juiced, 1⁄2 cut into wedges
4 spring onions, thinly sliced
50g salted peanuts, finely chopped
FOR THE EGG CREPE NOODLES
2 large eggs
Pinch of salt
Pinch of caster sugar
Sunflower oil, for greasing
- First, make the egg crêpe noodles. Whisk the eggs with the salt and sugar in a bowl. Heat a medium nonstick frying pan over a low to medium heat and wipe it with an oiled piece of kitchen paper. Add a third of the egg mixture to the frying pan and swirl to coat the pan, cook for 30 seconds to 1 minute, or until just set, remove from the heat and leave to cool for a minute. Remove the crêpe from the pan and repeat with the remaining mixture. Roll up the crêpes, shred into thin ‘noodles’ and keep to one side for later.
- Heat the coconut oil in a wok over a medium to high heat, throw in the broccoli florets and stir-fry for 2-3 minutes, or until starting to soften. Add the red onion, prawns, ginger paste and garlic paste and stir-fry for a couple of minutes until the onion is soft and the prawns are cooked through.
- Heat the pre-cooked rice in the microwave according to the packet instructions, then add it to the wok along with the soy sauce, ketjap manis, lime juice and spring onions, and toss everything together.
- Spoon the rice on to plates and top with the egg noodles and chopped peanuts. Serve with lime wedges on the side.
Love the recipes? Now buy the book
Our recipes are from Joe’s Family Food by Joe Wicks, which will be published by Bluebird on 10 June, price £20. To pre-order a copy for £17 until 14 June go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20.