Chilli and Coriander Prawns

Recipe by ImPat
READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 300
    g prawns (green peeled deveined tails intact)
  • 18
    teaspoon dried chili (powder a pinch)
  • 18
    teaspoon chili flakes (a pinch)
  • 2
    teaspoons ground coriander
  • 125
    g egg noodles (fresh)
  • 12
    teaspoon olive oil
  • 400
    g vegetables (fresh or frozen stir fry see note in intro)
  • 3
    teaspoons sweet chili sauce
  • cooking spray
  • coriander leaves (fresh to serve)
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DIRECTIONS

  • 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.
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