Garlic Prawns With Squashed Tomatoes

Squash the tomatoes to give this dish its sauce-no extra chopping. Garnish with finely chopped spring onion or parsley if you want to. From my new favourite site healthyfoodguide.com.au

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  small head broccoli
• 300  g  egg noodles (4 small blocks)
• 1⁄2 tablespoon  peanut oil
• 2  cups  large shelled prawns, raw
• 2  tablespoons  minced fresh garlic cloves
• 3  cups cherry tomatoes (approx 400g)
• 1  cup dry white wine
•  fresh ground black pepper
•  sea salt

Directions

1. Cut the florets from the broccoli into bite-sized pieces and set aside. Slice off and discard any rough pieces from the remaining stalk then slice into small pieces.
2. Cook the noodles in a pan of boiling water according to packet instructions. Add the broccoli for the final minute of cooking. Drain.
3. Meanwhile, heat a wok or large non-stick frying pan until hot. Add the oil, prawns and garlic and fry for 1-2 minutes, until the prawns turn pink. Remove from the pan and set aside.
4. Add the tomatoes and squash down with the back of a spatula to release the juices. Cook for 1-2 minutes then add the wine and bubble for 1 minute. Return the prawn mixture to the pan, season with salt and pepper then toss through the drained noodles and broccoli.
5. Divide among four bowls and serve immediately.