Gluten and Dairy Free, Family & Budget Friendly while only taking 20 minutes to make! This meal is super balanced with a great source of protein (prawns), complex carbs (vegetables and rice noodles) and healthy fats (olive oil). So will make a great post or pre-workout meal with all the essentials needed to maximise your performance and recovery!
Ingredients (serves 3)
300g raw, tiger prawns
1 red chilli, chopped
3 garlic cloves, 1 crushed and 2 finely sliced
1 bunch coriander, leaves and stalks separated
1 tbsp coconut or brown sugar
juice 1 lemon
3 tbsp fish sauce
2 tbsp olive oil
3cm piece ginger, finely sliced, then shredded
8 spring onions, finely sliced
1 capsicum, thinly sliced
1 bunch asparagus, stalks removed and chopped in half
1 tbsp soy sauce
250g brown rice noodles
Put the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and coconut/brown sugar in a small food processor and whizz together. Add half of the lemon juice and the fish sauce, then pour this over the prawns.
Boil some water in a sauce pan and cook the rice noodles as per instructions on packet.
Heat 1 tbsp oil in a fry pan or wok, add the ginger and spring onions and fry for 1 min. Add the capsicum and asparagus and fry for 1 min, until soften. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg and add the noodles.Snip over the coriander leaves and sprinkle on the remaining lemon Serves over noodles with extra lime for squeezing over. Garnish with more coriander and season to taste.