Prawn noodle soup

This prawn glass noodle soup is a real comfort in a bowl. A source of protein and a perfect combination between warmth and crunch, providing 7 plant varieties. This portion contains 13g protein and is a perfect balance between healthy fats, complex carbohydrates and protein will keep you full for longer.

Serves: 4


  • 1.5L water
  • 300g cooked prawns
  • 180g dry mung bean glass noodles
  • 11g organic vegetable stock cube
  • 50g broccolini
  • 50g sugar snap peas
  • 50g baby corn
  • 25g or 2 tbsp sesame oil
  • 27g or 1.5 tbsp GF soy sauce
  • 8g or 2 tsp sesame seeds
  • 10g spring onion
  • 3g chilli


  • Bring the water to boil and add the vegetable stock, broccolini, sugar snap peas and baby corn. Simmer for 7-10min until soft.
  • Once the vegetables are ready, add the remaining ingredients, except for the spring onion and chilli, and mix well.
  • Serve and garnish with spring onion and chilli.