Stir-fried glass noodles with prawns and vegetables

Ingredients

For 1 serving

• Soy vermicelli60 g
• Shrimp130 g
• Zucchini120 g
• Carrots60 g
• Garlic1 clove
• Tamari1 tablespoon
• Peanut oil2 teaspoons
• Cilantroto taste

Contains: nuts, shellfish, soy,

In season: May – September

Method

1. Bring a kettle of water to the boil, pour it over the glass noodles in a bowl and leave for 5 minutes, until clear and soft; drain and snip a couple of times with scissors.
2. Meanwhile trim the courgettes, peel the carrots and cut both into julienne; chop the garlic, pat the prawns dry with kitchen paper and pick the fresh coriander leaves.
3. Heat the groundnut oil in a wok or frying pan over high heat, fry the garlic for 20 seconds, add the prawns and cook for 2 minutes, until pink.
4. Add the courgettes and carrots and stir-fry for 3 minutes, until wilted but crisp.
5. Add the noodles and tamari and toss for 1 minute, until hot and evenly coated; serve with the coriander.