GLUTEN-FREE RICE NOODLES WITH PRAWNS, CHILLI AND LIME
Here’s a quick and tasty recipe, delicious at any time of the year - Rice Noodles with Prawns, Chilli and Lime. It’s spicy, fresh, healthy and takes little time or effort to achieve a big flavour.
Rosie
RICE NOODLES WITH PRAWNS, CHILLI AND LIME
Serves 4 big appetites or 6 more moderate for a casual meal
600 gm medium king prawns
300 gm dried rice noodles, white or brown
2 tablespoons lime juice
2 tablespoons gluten-free fish sauce
2 teaspoons gluten-free soy sauce
4 tablespoons brown sugar
4 eggs
4 tablespoons peanut oil
2 teaspoons sesame oil
2 carrots, peeled and cut into julienne
5 spring onions, finely sliced
2 bunches asparagus, sliced on the diagonal into 2cm pieces
2 bunches baby bok choy, cleaned and quartered lengthways
1 long red chilli, finely sliced, or to taste
20 gm peanuts, roasted and chopped
1 lime, quartered to serve
Peel and devein the prawns leaving the tails attached if desired, for presentation.
Soak the rice noodles in boiling water in a heatproof bowl until tender. Drain and rinse under cold water. Drain again.
Combine the lime juice, fish sauce, soy sauce and brown sugar and stir to dissolve the sugar.
Crack the eggs into a small bowl and whisk.
Heat the oils in a wok and stir fry the carrots, spring onions, asparagus, bok choy and chilli until al dente (about 2 minutes).
Push the vegetables to the side of the wok and add the whisked eggs, stirring until almost cooked (about 2 minutes).
Push the eggs to the side and add the prawns, cook until just under cooked (about 2 minutes).
Add the drained noodles to the wok along with the lime juice, fish and soy sauce and sugar mixture.
Toss all the ingredients together until well combined.
Transfer to a serving platter, top with the chopped peanuts and serve with lime quarters.
TIPS:
If prawns are not your thing, you can simply leave them out or substitute with chicken, beef or pork strips or tofu.
Of course you can choose other vegetables that will suit the dish such as beans or broccoli.