Lemongrass Chili Prawn Noodle Bowl

Ingredients & Substitutes

Instructions

1. 1

   Cook 200 grams of thin rice noodles according to package instructions, then drain them and set aside.

2. 2

   Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.

3. 3

   Add 2 minced fresh lemongrass stalks, 2 tablespoons of grated fresh ginger, 4 minced garlic cloves, and 1 deseeded and finely sliced red chili to the hot oil and stir-fry for 1 minute until fragrant.

4. 4

   Add 500 grams of peeled and deveined prawns to the wok and cook for 2-3 minutes until they turn pink.

5. 5

   Pour in 4 tablespoons of low sodium soy sauce, 2 tablespoons of fish sauce, 2 tablespoons of fresh lime juice, and 1 tablespoon of brown sugar, then stir well to combine all ingredients.

6. 6

   Add 1 thinly sliced red bell pepper and 1 cup of snow peas to the mixture and stir-fry for an additional 2-3 minutes until the vegetables are tender-crisp.

7. 7

   Toss the cooked rice noodles into the wok with the prawn and vegetable mixture, ensuring everything is well coated.

8. 8

   Serve the Lemongrass Chili Prawn Noodle Bowl immediately, garnished with 0.25 cup of chopped fresh cilantro and 0.25 cup of crushed roasted peanuts.