Ingredients
- 180 grams ramen noodles, dried
- 2 zucchini, cut into ribbons
- 80 grams green beans, trimmed, halved lengthways
- 100 grams snow peas, trimmed and thinly sliced
- 1 cup edamame, podded
- 1/3 cup maple syrup
- 2 garlic cloves, sliced
- 2 tablespoons soy sauce
- 2 long red chillies, long and thinly sliced
- 1 tablespoon sesame oil, plus extra to drizzle
- 1 kilogram raw prawns, peeled and deveined (tails intact - I prefer to remove tail)
- 60 grams baby spinach
- 1 teaspoon sesame seeds, toasted
- Lime wedges, to serve
How to Make
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Step 1: Cook noodles following packet directions, adding zucchini, beans, snow peas and edamame for the last 30 seconds of cooking time and then drain and refresh under cold water and drain well.
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Step 2: Meanwhile, combine maple syrup, garlic, soy sauce, chilli and 2 tablespoons water in a saucepan over medium-high heat and bring to the boil and then reduce heat to low and simmer for 3 minutes.
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Step 3: Heat oil on a barbecue hotplate on medium-high heat and cook prawns for 2 minutes each side or until golden and then drizzle with half of the maple mixture and cook, tossing, for 2 to 3 minutes or until prawns are coated and cooked through.
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Step 4: Divide spinach and noodles among serving plates and top with prawns and drizzle with remaining maple mixture and extra oil and sprinkle with sesame seeds and then serve with lime wedges.
We hope you enjoy this recipe!
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