Updated: Aug 6, 2019
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Ingredients (2 serves) :
125g dry rice noodles
250g large wild raw prawns, peeled
1 teaspoon sea salt, divided
¼ teaspoon black pepper
1 tablespoon coconut oil
1 cup mushrooms, sliced
1 cup shredded carrots
1 cup peas
2 spring onions, chopped finely
1/2 cup vegetable broth
1 teaspoon apple cider vinegar
1 teaspoon molasses
½ teaspoon ground ginger
1 tablespoon sesame oil
¼ cup fresh basil, chopped
1 tablespoon toasted sesame seeds
Bring a pot of water to a boil. Add the rice noodles, remove from the heat, and let sit for 5 minutes until tender. Drain and rinse the noodles in cold water, and set aside.
Sprinkle the prawns with ½ teaspoon of the sea salt and ¼ teaspoon of the pepper. Heat 1 tablespoon of the oil in a large fry pan over medium-high heat. Sauté the prawns in the fry pan until firm and pink, 5 to 10 minutes. Transfer the prawns to a platter.
Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the mushrooms, carrots, pea pods, and spring onions. Sauté until tender, 2 to 3 minutes.
In a small bowl, whisk together the vegetable broth, vinegar, molasses, remaining ¾ teaspoon sea salt, ginger, and sesame oil. Add the sauce to the vegetables in the fry pan. Stir in the rice noodles and prawns, and continue to cook until heated through. Sprinkle with the basil and sesame seeds and serve hot or cold.
** For males or physically active females, add an additional 125g rice noodles.