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

Ingredients:

• 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

Instructions:

• 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.