HARISSA PRAWN NOODLES

SERVES 4 HANDS-ON TIME 25 MINUTES COOK TIME 15 MINUTES

200g rice vermicelli or bean thread noodles

¾ cup coconut milk

¼ cup vegetable stock

¼ cup tamari or reduced-salt soy sauce 1 tablespoon brown sugar

2 tablespoons finely grated ginger

1½ tablespoons harissa paste

6 garlic cloves, crushed

24 raw prawns, peeled and deveined, tails on 2 tablespoons peanut oil

1 bunch Chinese broccoli, cut into bite-sized pieces 1 bunch broccolini, cut into bite-sized pieces

1 carrot, peeled and julienned

4 spring onions, chopped

150g snow peas, halved

1 bunch Thai basil, leaves picked

1 bunch coriander, leaves chopped

2 tablespoons lime juice, plus lime wedges, to serve 1. Prepare the noodles according to 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 a paper towel and add them to the bowl and stir well to coat.

4. Heat the peanut oil in a large frying pan or wok over high heat. Cook the prawns for a few minutes or until almost cooked through. Remove the prawns from the pan and set aside.

5. Add ¼ cup 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 a little salt and then serve with the lime wedges.

Tips For something a little different, you can marinate the prawns, thread them onto skewers and cook them on the barbecue. For a vegan version, substitute firm tofu for the prawns.

NUTRITION (per serve) 2424kJ/580cals. Protein 35.1g. Carbs 63.3g. Sat fat 7.8g. Fibre 8.2g. Sodium 1220mg