HARISSA PRAWN NOODLES

From Good Food Made Simple

These have such a lovely flavour and they smell incredible while they’re cooking. For something a little different, you can marinate the prawns, thread them on to skewers and cook them on the barbecue. For a vegan version, substitute firm tofu for the prawns.

Method

1 Prepare the noodles according to the packet instructions.

2 Add the coconut milk, stock, tamari and sugar to a small bowl and mix to combine. Set aside.

3 Combine the ginger, harissa and garlic in a bowl. Pat the prawns dry with paper towel, add them to the bowl and stir well to coat.

4 Heat peanut oil in a large frying pan or wok over high heat. Cook prawns for a few minutes or until almost cooked through. Remove prawns from the pan and set aside. 5 Add ¼ cup (60ml) water to the harissa mixture remaining in the pan and stir to loosen any residue. Add the Chinese broccoli, broccolini, carrot and half of the chopped spring onion. Cook for a few minutes before adding the coconut milk mixture. Boil the sauce for 1 minute, then return the prawns to the pan and add the noodles, snow peas, remaining spring onion, Thai basil, coriander and lime juice. Gently toss to combine.

6 Season with salt and serve with lime wedges.

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