Spicy Singapore Noodles with Prawn Stuffed Courgettes and Sweet Chilli Sauce

Stir-fried turmeric rice noodles served with prawn-filled yellow courgette rounds and a homemade sweet and spicy chilli sauce.

Healthy Seafood Dairy Free Spicy Prawns Rice Noodles

Estimated Nutrition

Calories

391.2

kcal / serving

782.4 kcal total

Carbs

63.4g

per serving

126.8 g total

Fat

12.1g

per serving

24.2 g total

Protein

9.3g

per serving

18.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Soy Sauce

tbsp

Soy Sauce

For prawn stuffing

tbsp

Tomato Ketchup

tsp

White Wine Vinegar

GrainsCereals

200

Rice Noodle

Cooked according to packet instructions

NutsSeeds

tsp

Turmeric

Ground

clove

Garlic

Chopped

count

Salt

To taste

count

Black Pepper

Freshly ground, to taste

tsp

Sesame Seed

tsp

Chili Flakes

Dried

OilsFats

tbsp

Vegetable Oil

dash

Sesame Oil

Other

tbsp

Honey

Seafood

piece

King Prawns

De-veined, peeled, finely chopped

Vegetables

piece

Courgette

Green, julienned

piece

Chili

Red, chopped

handful

Broccoli

Florets

Method

Heat vegetable oil in a wok and fry julienned courgette and turmeric until tender.

Plate noodles with stuffed courgettes and drizzle with the chilli sauce.

Simmer ketchup, honey, chilli flakes, vinegar, and water in a saucepan for 5 minutes.

Drizzle with sesame oil, sprinkle with sesame seeds, and bake for 8 minutes.

Season chopped prawns with salt, pepper, and soy sauce, then stuff into courgette rounds.

Remove seeds from yellow courgette rounds and place them on a baking sheet.

Stir in soy sauce, chilli, and broccoli and fry for 2 minutes.

Add cooked rice noodles and garlic to the wok and fry for 3 minutes.

Preheat the oven to 180°C.