Prep 15 mins
Cook 5 mins
We love seafood - from Australian BH&G Diabetic Living. TIP 1 You can slice up your own selection of fresh vegetable for this recipe. TIP 2 For a lower salt option replace the prawns with 150 grams skinless chicken breast fillet thinly sliced.
- 300 g prawns (green peeled deveined tails intact)
- 1⁄8 teaspoon dried chili (powder a pinch)
- 1⁄8 teaspoon chili flakes (a pinch)
- 2 teaspoons ground coriander
- 125 g egg noodles (fresh)
- 1⁄2 teaspoon olive oil
- 400 g vegetables (fresh or frozen stir fry see note in intro)
- 3 teaspoons sweet chili sauce
- 1 teaspoon reduced sodium soy sauce
- cooking spray
- coriander leaves (fresh to serve)
- Put he prawns in a medium bowl and add the ground chillies, chilli flakes and ground coriander and toss to coat and set aside.
- Puit the noodles in a medium heatproof bowl and cover with boiling water and set aside for 1 to 2 minutes and then drain well and separate the noodles with a fork.
- Heat the oil in a wok on high and add the vegetables and cook stirring for 1 to 2 minutes or until just tender and then add the noodles and toss to combine and transfer to a medium bowl and add the sweet chilli sauce and soy sauce and toss to combine and set aside.
- preheat a barbecue plate to medium high and spray the prawns with cooking spray and toss to coat and then put the prawns on the barbecue plate and cook tossing occasionally for 3 to 4 minutes or until the prawns just change colour.
- Divide the noodle mixture between bowls and top with the prawns and coriander leaves to serve.
Yummy dish. I bought already-cooked prawns on a great special at the supermarket, so I adjusted the cooking process slightly. I sprinkled the spices on the prawns (wondered if the coriander might be overpowering, but it wasn't) and set aside. I sauted a combo of chopped broccoli and baby bok choy for a few minutes and then added soaked hokkien noodles and the cooked prawns. Then added the chilli sauce and soy, and cooked to heat through. The flavours were great, but we like a bit more sauce, so in future I'd add up to a 1/2 cup of chicken stock with a teaspoon of cornflour (cornstarch) stirred in. Thanks for posting.