Noodles with Ginger and Prawns
Noodles with Ginger and Prawns

Ingredients

Method

  • 100g rice noodles
  • Zest and juice of an orange
  • 1.5 tbsp red curry paste
  • 2 tsp fish sauce
  • 2 tsp brown sugar
  • 1 tbsp veg oil
  • 25g grated ginger
  • 2 sliced garlic cloves
  • 1 red capsicum, sliced
  • 85g sugar snap peas, sliced
  • 175g king prawns, cleaned
  • Handful of chopped coriander and basil leaves
  • Cook the noodles according to pack instructions. Stir together the curry paste, orange zest and juice, fish sauce, sugar, and about 3 tbsp of water to make a sauce. Heat up the oil in a wok, and add half the garlic and ginger. Stir fry for 1 minute, then chuck in the capsicum and cook for 3 mins more.
  • Add the prawns, and cook until the prawns have turned pink. Toss in the drained noodles, the remaining ginger, and all the fresh herbs. Mix to coat, and serve immediately.
15 mins
2 serving
This recipe pairs perfectly with the Stanton & Killeen Sparkling Moscato 2021 from Rutherglen, Australia.

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