Friday, 20 February 2015

Sesame King Prawn Noodles (Spiralized)

To kick off my new look blog, I've decided to post this vibrant and delicious recipe that you may have seen on my Instagram account...

This is a great meal because its filling, healthy and full of gluten free goodness. The only thing to look out for here is the sauces - make sure they are gluten free versions.

If you don't have a spiralizer you could use a julienne peeler or even use a potato peeler to create ribbons. 

The chilli sauce I use to serve is Lingham's chilli sauce. We are slightly addicted to it at the moment.

(Serves 2)

2 medium courgettes 
1 large carrot, peeled
160g cooked & peeled king prawns
50g sesame seeds
2tbsp honey
2 tbsp gluten free soy sauce 
Juice of half a lime
1 tbsp fish sauce
2 tbsp rice vinegar
2 tbsp sesame oil 
3 handfuls bean sprouts

To Serve:
1/4 bunch mint leaves, leaves chopped
Cashew nuts, small handful bashed in a pestle and mortar
Red cabbage, thinly sliced
Drizzle of chilli sauce
1 lime, cut into 4 wedges

First cut the ends off the carrots and courgettes, and then cut in half widthways. Spiralize the carrot and set aside. Then spiralize the courgettes. 

Place the honey in a bowl and mix with one tablespoon of the soy sauce and the juice from one lime wedge. Place the sesame seeds in another bowl. Add the prawns to the honey mixture and stir until they are all coated and sticky. Transfer the prawns to the sesame seeds and toss until they are all coated in seeds. 

Heat 1 tbsp sesame oil in a non-stick wok, and, using tongs, stir fry the carrot for 5 minutes. 

Heat another tablespoon of sesame oil in a small frying pan. Add the prawns and cook for about 8 minutes until hot and golden.

Add the courgette to the wok and stir fry for a further 5 minutes. Add the bean sprouts, remaining soy sauce, fish sauce, rice vinegar and juice of one lime wedge and cook for a further 5 minutes.

Divide the noodle mixture between two bowls. Use tongs to transfer them from the wok, leaving behind most of the liquid. Top with the prawns, mint, nuts, cabbage, cress, chilli sauce and serve with remaining two lime wedges.

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