Broccoli, pepper and prawn noodles with peanut dressing recipe

  • Serves 4
  • 15mins to prepare and 5mins to cook
  • 411 calories / serving
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(h)broccoli pepper and prawn noodles Tesco Real Food

Enjoy a new twist on a british classic, broccoli is a whole new level of tasty with this super quick recipe. 

To make the dressing, put the peanut butter, soy sauce, sugar, vinegar and ginger into a blender. Add 2tbsp water and blend until very smooth. If it’s too thick, add a little more water.

Boil the noodles in salted water until al dente, about 3-4 minutes. Add the broccoli for the last minute. Drain and rinse well in cold water. Dry and put in a large bowl. Add the prawns and peppers.

Pour the peanut dressing over, toss together and serve garnished with the toasted sesame seeds. 

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  • Ingredients

  • For the dressing

  • 3tbsp peanut butter
  • 2tbsp soy sauce
  • 2tbsp caster sugar
  • 1 tbsp rice wine vinegar
  • 2cm (1in) piece ginger
  • For the noodles

  • 250g (8oz) thin wholewheat (or regular) spaghetti noodles
  • 200g (7oz) small broccoli florets or Tenderstem broccoli
  • 150g (5oz) large cooked prawns
  • 1 red pepper
  • 1tbsp toasted sesame seeds
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  • Energy 1729kj 411kcal 21%
  • Fat 10.4g 15%
  • Saturates 2.2g 11%
  • Sugars 14.2g 16%
  • Salt 2.3g 38%

of the reference intake
Carbohydrate 52.8g Protein 20.4g Fibre 10g

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