A healthy dish from Dr Eva Orsmond.


  • 5 ml olive oil
  • 150 g onion (cut in half rings)
  • 150 g carrot (cut in very thin strips or use a slicer)
  • ½ vegetable stock (organic) melted in 150ml boiling water from kettle
  • 15 ml soy sauce
  • 5 ml medium curry powder
  • 5 ml low calorie sweetener
  • 30 ml serving of light soft cheese (like philadelphia)
  • 50 ml milk
  • 125 g (frozen) large cooked and peeled king prawns
  • 125 g ready in 3 minutes fine egg noodles


  • Heat oil in non stick pan and add cut onions and thin carrot strips.
  • Add vegetable stock melted in boiling water and let simmer under lid for 10mins.
  • In a separate pot boil enough water to cook the noodles.
  • When onions and carrots are soft add soy sauce, curry powder and low calorie sweetener. Cook for one minute.
  • Add soft cheese and milk and stir to create a sauce. Close lid for one minute and then add the frozen king prawns.
  • Keep cooking until prawns have defrosted and warmed up. If you have fresh coriander or parsley add some for extra colour and taste!

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