Garlic Prawn Stir-Fry with Rice Noodles

Ingredients

• 50 g rice vermicelli.
• 1 tablespoon coconut oil, butter or ghee.
• 1 small brown onion, cut into wedges.
• 1 small green capsicum, sliced into strips.
• 2 cloves garlic.
• 150 g large cooked, peeled prawns, thawed.
• 1 cup Par-Cooked-and-Frozen Broccoli, thawed.
• 2 teaspoons tamari or soy sauce.
• 2 tablespoons water.

Directions

1. Prepare vermicelli by soaking the noodles in boiling hot water for 5 minutes (or according to packet instructions for soft noodles). Drain and leave in a sieve until needed.

2. In a large pan or wok, heat oil over medium high heat.

3. Add onion and capsicum. Stir fry for 4 minutes to caramelise slightly. Add garlic. Stir-fry for 1 minute until fragrant.

4. Add prawns, stir fry for a minute then add broccoli and drained noodles. Stir fry for another minute to warm through.

5. In a small bowl, mix together tamari or soy sauce and water. Pour mixture into the stir fry and stir the noodles to coat.

6. Serve half of the stir-fry for dinner, reserve the leftover half for lunch the next day.

Note