SmartPoints® value per serving: Green – 9; Blue – 7; Purple – 7
Prep 2 min l Cook 10 min
Murder inquiry launched after man critically injured in Preston assault dies
Body of teenage girl recovered from water in Tameside after getting into difficulty
Fulwood flasher wearing balaclava leaves mum and her seven-year-old daughter feeling 'shaken up'
M6 to close overnight to allow two bridges damaged by vehicle strikes to be repaired
Closing date announced Royal Bank of Scotland's Preston Fishergate branch: what it means for customers, when the doors close and where to access RBS banking services
2 cloves of garlic, finely sliced
1tbsp curry powder
300g raw king prawns
300g mixed stir fry vegetables
250g dry rice noodles
2tbsp soy sauce
2tsp Thai fish sauce
2tsp sesame oil
Calorie controlled cooking spray
1. Mist a wok or large frying pan with cooking spray and put over a medium-high heat. Add the egg and cook for 10 seconds, then stir until it set. Remove from the pan and set aside.
2. Mist the wok with more cooking spray and stir-fry the garlic for two to three minutes. Add the curry powder and prawns, then stir-fry for one minute. Add the veg and fry for five to six minutes, or until cooked.
3. Meanwhile, cook the noodles to pack instructions. Drain, then toss the noodles and reserved egg through the veggies and prawns in the wok.
4. Mix together the soy sauce, fish sauce and sesame oil in a small jug and pour into the wok. Cook, stirring, for one minute to warm through, then serve.
Serve with extra soy sauce on the side for one SmartPoint per tablespoon.