Chilli and Ginger Prawns

Well .....I haven't posted in a while....my apologies for that ....I've had a bit of a minor health thing going on so my focus has had to be elsewhere.

But I'm back now.....

I had some stuff in the fridge that I needed to use up so I put this together. I didn't need to save any points but I'm delighted to say that this turned out at 2sp....you could use it with proper noodles (I used Butternut because they were in the fridge).

Ingedients

Frylight
Red onion (not shown in the picture because I had already started cooking it!!)
Vegetable stock
2 tablespoons of Philadelphia Lightest Cream Cheese
1 red chilli, halved, deseeded and sliced finely
Small piece of ginger, about an inch long peeled and cut into thin batons
handful of cooked prawns (I didn't weigh mine but I would estimate about 40g)

Method

Spray a medium frying pan with the frylight and bring up to a medium heat. Add the onion and stir around allowing it to soften in the pan for a couple of minutes. Add a couple of tablespoons of vegetable stock and stir to combine. Add the philly cheese and allow it to let and combine with the onion/veg stock mix, if it seems a bit dry add a little more vegetable stock (or water). Add in the prawns and stir to combine and allow to warm through.

I mixed mine with some butternut squash noodles and topped with a slice of weight watchers bread cubed and baked in our Breville Airfry.