Speedy Prawn Noodles
A lightning-fast, flavour-packed Asian-inspired noodle dish featuring succulent prawns and crunchy vegetables. Carrots and courgette provide essential vitamins, making this a delicious and healthy meal ready in minutes.
Ingredients
courgette150 g
carrot1 whole
prawns150 gPeeled
extra virgin olive oil1 tbsp
soy sauce3 tbsp
peanut butter1 tbsp
black pepper1 pinch
rice noodles100 g
ground ginger0.5 tsp
sesame seed1 tsp
Instructions
Chef's Tips
For a thicker sauce, mix 1 teaspoon of cornflour with the water before adding it to the sauce mixture.
Using a wok instead of a frying pan will help achieve a better stir-fry texture and flavour.
Prepare Ingredients
Cut the courgette and carrot into thin, matchstick-sized pieces (julienne).
Make the Sauce
In a small bowl, combine the soy sauce, peanut butter, black pepper, ground ginger, and a splash of water. Whisk until the sauce is smooth and set aside.
Cook the Noodles
Cook the rice noodles according to the package instructions, typically by boiling for 3 to 5 minutes. Drain the noodles and set them aside.
Sauté Vegetables and Prawns
Heat the extra virgin olive oil in a frying pan or wok over medium-high heat. Add the carrot and courgette sticks and sauté for 2 minutes until they are slightly softened but still retain some crunch. Add the peeled prawns to the pan and cook for 2 to 3 minutes until they turn pink and are cooked through.
Combine with Sauce
Pour the prepared sauce mixture over the vegetables and prawns. Stir well and allow the sauce to simmer for 1 minute until it thickens slightly.
Finish the Dish
Add the drained rice noodles to the pan. Toss everything together thoroughly to ensure the noodles and all ingredients are evenly coated with the sauce.
Serve
Add the noddles and prawns to a plate or bowl and top with some sesame seeds. Serve immediately, enjoy!
