Prawn and Courgette Rice Noodles with Ginger and Lime
A fast noodle bowl with prawns, courgette ribbons, ginger and lime, built on garlic oil and green tops.
- 250 g raw king prawns
- 120 g rice noodles
- 260 g courgette
- 1 pc carrot
- 2 tbsp garlic-infused olive oil
- 10 g fresh ginger
- 40 g spring onion green tops
- 1 pc lime
- 1 tbsp fish sauce
- 15 g coriander
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Soak or cook the rice noodles according to the packet, then drain and toss with a few drops of the oil.
- Step 2
Peel the courgette and carrot into ribbons with a vegetable peeler.
- Step 3
Pat the prawns completely dry. Heat 1 tbsp of the garlic-infused oil in a wok over high heat and sear them in a single layer for 45 seconds, then toss for 1 minute until just opaque. Remove.
- Step 4
Add the remaining oil, the grated ginger and the green spring onion tops and stir for 30 seconds.
- Step 5
Add the courgette and carrot ribbons and toss for 2 minutes - they should stay crisp.
- Step 6
Return the prawns with the noodles, fish sauce and lime juice, toss once, and finish with coriander and the lime zest.
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