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| 100 Gramm | Cooked peeled prawns |
| 1 | egg white |
| 1/2 Teelöffel | Chinese five spice powder |
| 1 Prise | salt |
| 1 Teelöffel | sesame seeds |
| 1 Esslöffel | Sunflower oil; (1 to 2) |
| 2 | Thin slices bread |
| 175 Gramm | Straight to wok noodles |
| 1 Esslöffel | Sunflower oil |
| 1 | onion |
| 1 Teelöffel | garlic frozen |
| 1 Teelöffel | ginger frozen |
| 100 Gramm | Bean sprouts |
| 100 Gramm | Mangetout |
| 175 Gramm | Cooked chicken; shredded |
| 1 Esslöffel | soy sauce |
| 1 Esslöffel | Sweet chilli sauce |
| | Spring onion and chilli curls |
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1 For the Prawn Toasts: Place the prawns, egg white, five spice and salt in a mini food processor and whizz until well blended. Heat the sunflower in a large frying pan. Spread the prawn mixture onto the bread and sprinkle over the sesame seeds.
2 Cut into quarters and cook prawn-side down for 1-2 minutes on each side until golden brown. Drain on kitchen paper and keep warm. Heat the oil in a wok.
3 Thinly slice the onion. Stirfry the onion over a high heat for 2-3 minutes until beginning to brown. Add the garlic, ginger, if using, beansprouts and mangetout and stir-fry for a minute.
4 Add the noodles to the wok with the chicken and soy sauce and cook for 2 minutes until piping hot. Stir in the sweet chilli sauce and serve with the prawn toasts.
Per serving: 381 Calories (kcal); 19g Total Fat; (46% calories from fat); 32g Protein; 18g Carbohydrate; 75mg Cholesterol; 812mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
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