Ingredients:

  • 1 lb large prawns, peeled and deveined
  • 1 tbsp neutral vegetable oil
  • 3 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups shredded carrots
  • 1 cup sliced red bell pepper
  • 3 green onions, sliced diagonally
  • 8 oz quick-cook rice noodles
  • 2 cups boiling water

Instructions:

  1. Place the quick noodles in a heat-proof bowl and cover with boiling water. Let them sit for 3-5 minutes, then drain and rinse with cold water.
  2. In a small bowl, whisk together soy sauce, lime juice, honey, sesame oil, and cornstarch until smooth.
  3. Mince the garlic and grate the ginger; chop vegetables into separate piles.
  4. Heat 1 tbsp of oil in a wok over medium-high heat. Add prawns in a single layer and cook for 1-2 minutes per side until opaque pink and golden. Transfer prawns to a side plate.
  5. In the same wok, sauté garlic and ginger for 30 seconds, then add carrots and bell peppers, stir-frying until tender-crisp.
  6. Return prawns to the pan, add the prepared noodles, and pour over the zesty sauce. Toss rapidly for 1-2 minutes until the sauce thickens and coats everything.
  7. Garnish with sliced green onions and serve immediately.