Chilli and Coriander Prawns

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.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 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)

Directions

1. Put he prawns in a medium bowl and add the ground chillies, chilli flakes and ground coriander and toss to coat and set aside.
2. 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.
3. 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.
4. 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.
5. Divide the noodle mixture between bowls and top with the prawns and coriander leaves to serve.