malaysian

Spicy Tomato Prawn Noodles with Bean Sprouts

Name: Spicy Tomato Prawn Noodles with Bean Sprouts
Yield: 1 serving
Cuisine: malaysian
Ingredients: 77 g rice noodles, dry; 155 g raw prawns, peeled and deveined; 11 g vegetable oil; 7 g garlic, minced; 16 g chili paste; 145 g tomato, diced; 109 g water; 11 g soy sauce; 127 g bean sprouts; 18 g lime juice

This stir-fried dish pairs rice noodles, dry with raw prawns, peeled and deveined, tomato, diced and bean sprouts. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

45 g Protein

83 g Carbohydrates

16 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

77g rice noodles, dry 281 kcal
155g raw prawns, peeled and deveined 155 kcal
11g vegetable oil 97 kcal
7g garlic, minced 10 kcal
16g chili paste 29 kcal
145g tomato, diced 26 kcal
109g water 0 kcal
11g soy sauce 8 kcal
127g bean sprouts 38 kcal
18g lime juice 5 kcal

Cooking instructions

rice noodleswater
Soak rice noodles in warm water until pliable, then drain.
vegetable oilgarlicchili paste
Heat oil in a wok over medium-high. Add garlic and chili paste; fry briefly until fragrant.
tomatowatersoy sauce
Add tomato and cook until it starts to break down. Add water and soy sauce to form a light sauce.
raw prawns
Add prawns and simmer until just pink and cooked through.
rice noodlesbean sproutslime juice
Toss in drained noodles and bean sprouts; stir-fry 1-2 minutes until everything is coated. Finish with lime juice and serve.