Gochujang shrimp with rice noodles and zucchini

Ingredients

For 1 serving

• Rice noodles70 g
• Shrimp140 g
• Zucchini150 g
• Gochujang1 tablespoon
• Soy sauce1 teaspoon
• Garlic1 clove
• Peanut oil2 teaspoons
• Spring onions1
• Lime juiceto taste

Contains: gluten, nuts, shellfish, soy,

In season: May – September

Method

1. Prepare the rice noodles as directed on the packet, soaked in boiling water or cooked for 3–4 minutes, until soft but springy; drain and rinse under cold water.
2. Meanwhile peel the prawns and remove the dark vein; wash and trim the courgettes and cut them into sticks about 5 mm thick; peel and slice the garlic; trim and slice the spring onion.
3. Dissolve the gochujang in the soy sauce with two tablespoons of water.
4. Heat the groundnut oil in a wok over high heat and stir-fry the garlic and courgettes for 3 minutes, until the courgettes are golden at the edges but still crisp.
5. Add the prawns and the gochujang sauce and cook for 2 minutes, until the prawns are pink and coated.
6. Add the noodles, toss for 1 minute until well coated and finish with the spring onion and a few drops of lime juice.