Rice Noodles and Sweet Chili Prawns with Sugarsnaps and Ginger
- 75g of Rice Noodles
- 100g of Prawns
- 1 Lime
- Pinch of Black Pepper
- Pinch of Chilli Flakes
- 5g of Garlic Pur̩e
- 30g of Sugarsnap Peas
- 20ml of Sweet Chilli Sauce
- 5g of Ginger
- Put the rice noodles in a pan over a medium heat and cover with boiling water. Cook, stirring gently to separate the noodles, until they're just tender (this will take 3-7 minutes).
Place the prawns in a bowl and squeeze over the juice of half the lime. Add pepper and chilli flakes to taste.
Drain the cooked noodles and return to the pan. Add the garlic pur̩e and mix thoroughly over a low heat.
Slice the sugar-snaps thinly lengthways, add to the pan of warm noodles, along with the prawns, the juice of the rest of the lime, and the sweet chilli sauce.
Grate in the ginger and mix everything together well, then serve immediately.