Description
This quick and healthy dish brings together juicy prawns with a sweet chili glaze, paired with noodles for an Asian-inspired flavor burst. Ready in under 20 minutes, it’s perfect for weeknight dinners!
Ingredients
Scale
- 8 oz rice noodles
- 1 lb prawns, peeled and deveined
- 1 tablespoon olive oil
- 1/4 cup sweet chili sauce
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
- 1/2 cup bell peppers, sliced
- 1/2 cup snap peas or snow peas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- In a large skillet or wok, heat the olive oil over medium heat. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
- Add the prawns to the skillet and cook for 2-3 minutes, until they turn pink and are cooked through.
- Add the bell peppers and snap peas, stir-frying for an additional 2 minutes until they are tender-crisp.
- Pour in the sweet chili sauce and soy sauce, stirring to coat the prawns and vegetables evenly.
- Add the cooked noodles to the skillet, tossing everything together until the noodles are heated through and well coated with the sauce.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
For a spicier kick, add a teaspoon of chili flakes. You can substitute prawns with tofu for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Calories: 350 kcal
- Sodium: 700mg
- Fat: 10g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g