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“ASIAN RICE NOODLE BOWL WITH PRAWNS & VEGETABLES”

It’s already sweltering, so why not try this fresh, colourful, quick and simple dishes to help you beat the heat this summer? It ticks all the boxes!

 

• 1/2 cup warm water
• 1 tablespoon sugar
• 2 tablespoons fish sauce
• 1 teaspoon minced garlice
• 2 tablespoons rice wine vinegar
• 1 teaspoon sambal
• 1 package rice vermicelli
• 1 tablespoon olive oil
• 250g peeled and deveined prawms
• 2 tablespoons fresh lime juice
• 1/2 cup brocolli florets
• 1/2 cup shredded carrots
• 4 spring onions, thinly sliced
• 1/2 cup fresh coriander, roughly torn
• Lime wedges, for serving

 

In a mixing bowl, combine the water and sugar until dissolved, then add the fish sauce, garlic, rice wine vinegar, sambal and mix until combined. Taste, adjust seasoning as needed and set aside.

Prepare the vermicelli according to the package instructions, soaking as necessary. Meanwhile, heat the oil in a 12-inch skillet over medium-high heat until hot. Add the prawns, season with salt and cook, tossing and stirring constantly, until pink and no longer translucent, about 4 minutes. Finish the prawns with the lime juice and set aside.

Drain the noodles, divide them between two bowls and top with the vegetables, equally dividing those between the bowls. Top with the prawns and coriander, and serve the sauce on the side along with the lime wedges.

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