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FABULOUSLY FLAVOURSOME FAKEAWAYS TO EASE INTO JANUARY!

Trisha Lewis’ Thai Style King Prawn Oriental Stir Fry

Plus Aldi’s Chinese Pork Lettuce Wraps

If you love a takeaway but have resolved to try and eat that bit healthier this January, Aldi has the perfect recipes for you to try at home to help you feel like you’re not missing out!

Aldi Ambassador and Chef Trisha Lewis has some tips to show you how easy – and how much healthier – it is to make your own fakeaway at home in minutes.

Trisha commented: “Before starting my journey, takeaways became the norm once a week, so I had to find a way to keep this Saturday evening ritual but with more benefits for a healthier lifestyle. Enter, the fakeaway! This delicious prawn and noodle stir-fry from Aldi is a dish that is packed with flavour, colour and nutrients. It is also simple, fast, easy and cost effective to make and can be pre-made so it will be even quicker to cook on your night off! Plus, I always make enough sauce to last 2 weekends, so it can be stored in the fridge in a jar or a tub. If you make this be sure to tag me and let me know how you got on!”

Thai Style King Prawn Oriental Stir Fry

Serves: 4 people

Prep time: 10 minutes

Cooking time: 10 minutes

Ingredients:

1 x 180g pack of Specially Selected King Prawns cooked and peeled

1 x Nature’s Pick Red Pepper

1 x Nature’s Pick Green Pepper

125g Nature’s Pick Sugar Snap Peas

125g Nature’s Pick Broccoli

1 x small Nature’s Pick Red Chilli

1 x 30cm piece of peeled A Hint of… Fresh Ginger

2 x Nature’s Pick Garlic Cloves

40ml Solesta Vegetable Oil

1x pack Ready to Wok Noodles

For the sauce:

25g Squeezy Honey

Juice x ½ a Nature’s Pick Lime

½ flat tsp Stonemill Crushed Chilli seeds

Makes–50ml

Method:

1. Mix all ingredients together to create the homemade sauce.
2. Slice the peppers into strips – discard any seeds and white pith.
3. Chop the broccoli into small pieces. Cut the sugar snaps in half lengthways. Peel and mince the garlic.
4. Cut the chilli in half, discard the seeds and chop finely (keep the seeds if you prefer a hotter stir-fry).
5. Grate the ginger.
6. In a wok or large frying pan – heat the oil and stir fry the vegetables with the ginger, chilli and garlic for about 7 mins.
7. Add the noodles along with the prawns and homemade sauce.
8. Heat through for another 7 mins till the noodles and prawns are hot.
9. Serve immediately.

Chinese Pork Lettuce Wraps

Serves: 6 people

Prep time: 10 mins

Cooking time: 15 mins

Ingredients:

1 tbsp Solesta Olive Oil for frying

500g pack Butchers Selection Irish Lean Pork Mince 4%

2 cloves Nature’s Pick Garlic

1 Nature’s Pick Red Chilli, finely chopped

3cm A Hint of Ginger

1 tsp Stonemill Ground Cinnamon

2 tbsp Asia Specialities Soy Sauce

2 tbsp Asia Specialties Sweet Chilli Sauce

200g Asia Specialities Bean Sprouts

1 Nature’s Pick Lime, juiced

1 Nature’s Pick Lime, cut into segments (optional)

1 Nature’s Pick Scallions, finely chopped

1 Round Lettuce with leaves separated

Method:

1. Heat the oil in a medium frying pan.
2. Add the pork, garlic and chopped chilli and lightly fry until the pork is browned, stirring the pan regularly.
3. Add the ginger, cinnamon, soy sauce, sweet chilli and bean sprouts.
4. Simmer for a further 5 minutes, stirring regularly.
5. Remove from the heat, pour over the lime juice and scatter over the scallions.
6. Scoop the mixture into the lettuce leaves, wrap and serve.
7. To brighten up your wraps, garnish your serving with lime segments.