Chilli Prawn Rice Noodles

do out the chopsticks and dive into a bowl of slippery noodles and sticky prawns coated in sweet chilli sauce and soy.

The ingredient of Chilli Prawn Rice Noodles

• 1 1 2 tbsp peanut oil
• 1kg green prawns peeled and deveined tails intact
• 1 red onion halved thinly sliced
• 200g snow peas topped and tailed diagonally halved
• 2 carrots cut into short thin sticks
• 2 garlic cloves thinly sliced
• 3cm piece lively ginger peeled cut into thin sticks
• 1 tbsp water
• 2 x 450g pkts rice noodles softened according to packet directions
• 1 3 cup 80ml sweet chilli sauce
• 1 4 cup 60ml soy sauce
• 1 tbsp lime juice
• 2 cups bean sprouts
• 1 bunch coriander leaves picked

The Instruction of chilli prawn rice noodles

• heat a large wok exceeding high heat in the manner of the wok is hot amass 1 tablespoon of the oil and carefully swirl on to coat the side of the wok heat until completely hot
• grow one third of the prawns to the wok stir fry for 2 minutes or until prawns just change colour transfer to a plate repeat next steadfast prawns in two more batches reheating wok between each batch remove all prawns from wok
• heat remaining oil in wok greater than medium high heat accumulate onion snow peas carrots garlic and ginger stir fry for 1 2 minutes ensue water cover and cook for 30 60 seconds or until vegetables are just tender
• accumulate rice noodles and whole sweet chilli sauce soy sauce and lime juice toss gently for 1 2 minutes or until mad through toss in the prawns
• add the bean sprouts and coriander toss to combine service immediately

Nutritions of Chilli Prawn Rice Noodles

calories: 1140 508 calories
calories: 10 grams fat
calories: 2 grams saturated fat
calories: 198 grams carbohydrates
calories: 17 grams sugar
calories: n a
calories: 44 grams protein
calories: n a
calories: 1931 9 milligrams sodium
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calories: nutritioninformation