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.
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.