Prawn and vegetable stir fry

Ingredients

• 100 g raw prawns (peeled, deveined) 
• 80–100 g cooked noodles
• 1 tsp sesame oil (or avocado oil)

Stir fry vegetables (mix and match):

• ½ red bell pepper, thinly sliced 
• ½ carrot, julienned 
• ¼ cup broccoli florets 
• ¼ courgette, sliced 
• 2 spring onions, sliced 
• A handful of snap peas or green beans 
• 1 clove garlic, minced 
• ½ tsp grated fresh ginger 

Healthy Stir Fry Sauce (Makes ~3 tbsp) 

• 1 tbsp reduced-sodium soy sauce
• 1 tsp rice vinegar or lime juice 
• 1 tsp honey or maple syrup 
• ½ tsp sesame oil 
• 1 tbsp water 
• ¼ tsp corn flour (optional, for light thickening) 
• Optional: pinch of chilli flakes or a dash of sriracha for heat 

Method

1. Prep sauce: In a small bowl, mix all sauce ingredients until smooth. Set aside. 
2. Cook noodles: If using dry noodles, cook according to package directions, then rinse in cold water and drain. Set aside. 
3. Cook prawns: Heat ½ tsp oil in a non-stick pan or wok over medium-high heat. Add prawns, season lightly with salt and pepper, and stir-fry for 2–3 minutes until pink and cooked through. Remove and set aside. 
4. Stir-fry veg: In the same pan, add another ½ tsp oil. Add garlic, ginger, and harder vegetables (carrots, broccoli) first. Stir-fry 1–2 minutes, then add softer ones (peppers, courgettes, peas). Cook for another 2–3 minutes until just tender but crisp. 
5. Combine: Add cooked noodles and prawns back to the pan. Pour over the sauce. Toss everything together and cook for 1–2 minutes until heated through and evenly coated. 
6. Serve: Garnish with extra spring onions, sesame seeds, or a squeeze of lime if desired.