A quick Low-carb/Keto/Paleo/Gluten-free meal
This low carb alternative to Satay King Prawn Noodles uses courgetti noodles over wheat-based ones. This makes it a lot easier to digest and great for anyone with gluten intolerances or following a wheat-free diet. A quick Low-carb/Keto/Paleo/Gluten-free meal perfect for Pescatarians, or simply a tasty alternative to your usual noodle dishes.
This SouthEast Asian inspired dish is crammed full of veggies to help you easily reach your five a day goal. Eating a rainbow diet is said to be the best way to get as many immune-supporting phytonutrients into your system as possible. And this low carb Asian meal is as colourful as a rainbow.
A lighter alternative to traditional stir-fry noodles that won’t give you a high glycemic index carb crash afterwards. This meal is also packed full of good fats from the coconut and peanuts, which is essential for vitamin A, D and E absorption in your body and cholesterol management.
For more inspiration for healthy healing meal ideas click here.
Prawn Noodles Ingredients:
- 2 Courgettes
- 150 gr sugar snap peas or mange tout halved
- 1 red pepper sliced
- 100 gr chopped baby corn (can omit in the case of Keto)
- 1 red chilli sliced
- 200 gr frozen king prawns
- 4 teaspoons homemade satay sauce
- 1 lime
- 1 garlic clove finely sliced
- 2cm ginger finely chopped
- A handful of chopped coriander
- Tablespoon coconut oil
Satay Sauce ingredients:
- 160 ml tin of Coconut cream
- 3 tbsp peanut butter
- 2 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tsp soy sauce
With a spiraliser make your noodles out of the 2 courgettes and set aside in a bowl.
To make the satay sauce mix together the coconut cream, peanut butter, sesame oil, soy sauce and rice wine vinegar in a jar (this is a great way to use up the end of the peanut butter jar) and give it all a good shake to combine it. The sauce makes enough for 2 different meals and will keep for several days in the fridge.
Chop the garlic, ginger and chilli and add to a wok with some coconut oil on medium-high heat and cook for a minute. Add the king prawns and begin to cook until they start to lose their opaqueness, moving the pan so that the ingredients don’t burn.
Meanwhile, slice the red pepper and chop the sugar snap in half and baby corn if using them. Once the prawns are beginning to turn a very light pink add the rest of the vegetables to the wok to cook.
After a couple of minutes add 4 teaspoons of the satay sauce and allow the sauce to coat all ingredients. Add the courgette noodles to the pan. Combine all the ingredients. Then cover and turn the temperature down to medium, cooking everything gently for a couple of minutes.
Serve the noodle with some fresh lemon or lime for squeezing over them and a decent sprinkle of chopped fresh coriander.
For another keto/Low-carb/Gluten-free meal idea try the Cheesy Smoked Haddock & Garliky Greens recipe.
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