Twirl your fork around these healthy carrot and zucchini noodles. Barbecued prawns round off this easy summer dish beautifully.
Prep Time : 0:20 | Cook Time : 0:05 | Total Time : 0:25 | Serving : 4 person.
Ingredients
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3 zucchini, trimmed
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2 carrots, peeled
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2 tablespoons fresh lime juice
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2 teaspoons macadamia oil or olive oil
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1 teaspoon reduced-salt soy sauce
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2 teaspoons brown sugar
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1-2 teaspoons chilli paste, to taste
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200g shelf-fresh wholegrain noodles
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400g peeled green prawns, tails intact
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1 cup fresh mint leaves
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150g snow peas, sliced lengthways
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1 small bunch watercress, leaves picked
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2 radishes, sliced
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Thinly sliced long fresh red chilli, to serve
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Micro herbs, to serve
Method
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Step 1
Use a spiraliser to cut the zucchini and carrots into noodles. Combine the lime juice, oil, soy sauce, brown sugar and chilli paste in a small bowl. Stir until the sugar dissolves.
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Step 2
Cook the wholegrain noodles in a saucepan of boiling water following packet directions. Drain and refresh under cold running water. Drain well. Transfer to a large bowl.
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Step 3
Preheat a barbecue grill or chargrill pan on high. Lightly spray the prawns with oil. Cook for 1-2 minutes each side or until the prawns are golden and cooked through. Add to the noodles, along with the zucchini, carrot, mint, snow peas, watercress and radish.
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Step 4
Add the dressing to the noodle mixture and toss to combine. Divide among bowls. Sprinkle with sliced chilli and herbs.