Sweet Chilli Prawn/shrimp And Basil Noodles

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 220 g hokkien noodles
• 1 tablespoon sweet chili sauce
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon honey
• 2 teaspoons olive oil
• 400 g prawns (raw peeled deveined tails intact)
• 2 garlic cloves (finely chopped)
• 2 cm ginger (fresh finely grated)
• 500 g vegetables (pre-cut mixed stir fry, see note in intro)
• 1 tablespoon water
• 1 cup basil leaves (small fresh)
• 2 tablespoons cashews (unsalted roasted roughly chopped)

Recipe

• 1 put the noodles in a medium heatproof bowl and pour over enough boiling water to cover and set aside for 2 to 3 minutes to allow the noodles to separate and then drain well.
• 2 meanwhile put sweet chilli sauce, lemon juice and honey in a small bowl and stir well to combine and set aside.
• 3 heat half of the oil in a large wok on high and add the prawns and stir fry for 1 to 2 minutes or until prawns just change colour and remove fromthe wok and set aside.
• 4 heat remaining oil on medium high and add the garlic and ginger and stir fry for 1 minute and then add the vegetables and stir fry for 1 minute and then add the water and cook covered tossing twice for 2 to 3 minutes or until vegetable are just tender.
• 5 add the noodles, prawns and sweet chilli sauce mix to the wok and toss for 2 minutes or until well combined and heated through.
• 6 remove wok from heat and toss in the basil leaves ande cashews.
• 7 divide the noodle mix between shallow bowls and serve straightaway.
• 8 options - for a gluten free and lower salt option replace the prawns with 200 grams diced skinless chicken breast and the noodles with 70 grams (1/3 cup) basmati rice boiled.