Rainbow Prawn Noodles

Serves

4

Ingredients

• 750g green prawns

• 4 tablespoons Trident Sweet Chilli Sauce

• 1 tablespoon minced ginger & garlic paste

• 1 carrot

• 1 zucchini

• 1 red capsicum

• 1 yellow capsicum

• 400g sweet potato noodles

• 3 tablespoons olive oil

• 1 onion, thinly sliced

• 2 cloves garlic, crushed

• 3 tablespoons soy sauce

• 2 tablespoons sesame oil

• 1 tablespoon brown sugar

• 3 tablespoons toasted sesame seeds

Instructions:

• Shell and devein the prawns. Marinade with 2 tablespoons Trident Sweet Chilli Sauce and minced ginger and garlic paste.

• Julienne all the vegetables and set aside.

• Bring a pot of water to boil and then turn off. Put in the sweet potato noodles and soak for 15 minutes. Stir to separate the noodles.

• Heat 1 tablespoon of olive oil in a wok and stir-fry the onions until soft and slightly browned. Add the garlic and stir-fry until fragant.

• Add the the vegetables and stir-fry for a few minutes.

• Drain the noodles and add to the wok.

• Add the soy sauce, sesame oil, remaining 2 tablespoons of Trident Sweet Chilli Sauce and brown sugar.

• Mix the noodles and vegetables well with the sauces. Sauté for 5 minutes.

• Transfer noodles and vegetables onto a serving dish.

• Add remaining 2 tablespoons olive oil into the wok. Stir-fry the prawns then place on top of noodles. Sprinkle with sesame seeds.