Friday 29 January 2016

Vietnamese Noodle Bowls

AKA beauty in a bowl...

This recipe is so fresh, delicious, healthy and filling; what more could you want? I just LOVE prawns but you could substitute it for chicken or even tofu for different versions of this supper.

(Serves 2)

150g king prawns, cooked & peeled 
100g GF vermicelli rice noodles
1 carrot
2 spring onions, finely sliced
2 small handfuls spinach 
2 sprigs mint, leaves chopped
1/2 red chilli, finely sliced 
2 big handfuls bean sprouts  
1 tbsp sesame seeds, plus extra to serve 
1 tsp runny honey 
1 1/2 limes
2 tsp GF soy sauce, plus extra to serve 
1 tbsp sesame oil

Plus, to Serve:
Chilli sauce 
Extra soy sauce 
Extra sesame seeds 

Chop the ends of the carrots off and chop it in half width ways. Spiralize the carrot with the thin noodle blade. If you don't have a spiralizer, you can use a julienne peeler or even create crunchy ribbons with a normal potato peeler.  

Divide the carrot and spinach between two bowls. 

Add the prawns to a mixing bowl, add the juice of a quarter of a lime juice, the soy sauce, honey and spring onions. Toss to combine so all the prawns are coated and set aside.

Heat the sesame oil in a small pan, add the bean sprouts and stir fry for about 3 1/2 minutes. Once cooked, add to the bowls.

Bring a pan of water to the boil, add the noodles and cook per packet instructions (usually only a few minutes). Drain and refresh with cold water (if the packet says to).

Toss the prawns and the juices into the pan and gently warm, through before adding to to the bowl.

Scatter over the mint and fresh chilli, then serve with the chilli sauce, extra soy sauce and extra sesame seeds.  

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