Sweet Chilli Noodles with King Prawns, Edamame & Ginger

Serves: 2 

Prep time: 10 minutes 

Cooking time: 10 minutes

Ingredients:

for the sweet chilli sauce:

2 mild red chillies, finely chopped

3 cloves garlic, crushed 

60ml (4 tbsp) rice wine vinegar / any other white vinegar

250ml water 

90g sugar 

1 tbsp corn starch

for the noodles:

100g dried noodles of choice - I used black bean 

200g raw king prawns 

2 sweet red peppers

300g edamame beans / broad beans 

2.5cm piece fresh ginger, peeled and grated

1 tsp smoked paprika 

1/2 tsp cayenne pepper

1 lemon 

2 tbsp olive oil

1 tbsp sesame oil (optional)

Method:

• First, make the sweet chilli sauce by stirring together the chopped chillies, garlic, vinegar and 200ml of the water with a fork in a small bowl until evenly mixed . Add this mixture to a small heavy-based saucepan and cook on a high heat for approx. 3 minutes until it starts to bubble and thicken. 

• Add the cornstarch into the saucepan, using a sieve to prevent lumps, and remaining 50ml of water to the pan & beat together thoroughly with a fork/ whisk. Until evenly mixed and smooth. Heat for a further minute or so, until a sticky sauce forms and remove from heat. 

• Then cook the prawns. Heat a tbsp of olive oil in a large frying pan on a medium heat, before adding the raw prawns to the pan. Season with a the juice of half a lemon, smoked paprika, 1 tsp ginger, cayenne, salt & pepper. Cook for approx. 2 minutes just until the prawns go pink throughout and start to curl. Remove from the pan, and set aside. 

• Put the noodles on, and cook in boiling water for 5-6 minutes according to packet instructions. 

• Return to the frying pan and add the chopped peppers, edamame beans, remaining ginger and another tbsp of oil. Season with a squeeze of lemon, salt & pepper as desired. Toss to mix evenly and cook for 3-4 minutes until the vegetables become bright in colour and slightly softened yet still firm. Start to reheat the chilli sauce on a gentle heat. 

• Add the prawns back to the pan, and cook for a further minute or so to heat through.

• Once the noodles are cooked, drain and rinse in boiling water - to remove excess starch. Add a splash sesame oil, salt & pepper and toss through the noodles using a fork to prevent them from sticking together. 

• Add the noodles and sweet chilli sauce to the frying pan and gently toss to mix throughout. Serve into shallow bowls and season with a  squeeze of lemon, salt, pepper & extra ginger if desired. Enjoy!