250g spaghetti/ egg noodles 2 tablespoon sesame/veg oil1 onion (chopped)2 large carrots (julienned)6 baby marrow (sliced into ribbons)1 red bell pepper (julienned)1 tray baby corn spears (cut in halves lengthwise)1 cup french sliced green beans 2 tablespoon Robertson's Veggie Spice 2 tablespoon low-sodium soy sauce Prawns-400g Woolworths medium cleaned & shelled prawns 1 tablespoon oil1 teaspoon rough red chillies1 tablespoon ground garlic½ teaspoon ground ginger (optional)Good pinch saltChopped corianderSqueeze of lime/lemon Garnish-Roasted & salted cashews 2 stalks spring onion (chopped)2 red chillies (sliced)Sesame seeds
1. In a deep pot, fill with water, a drizzle of oil and pinch of salt, bring water to boil.2. Add noodles & boil till al-dente. Drain, leave aside.3. In a wok, heat oil.4. Add in all veggies and seasoning. Cook till just tender and remove from wok into serving bowl. 5. In the wok, add in oil for prawns, heat.6. Add in chillies, salt, garlic & ginger and heat for few seconds. 7. Add in prawns and cook till the prawns just start to curl inwards & flesh turns "pink". 8. Remove from heat and squeeze in lime, add coriander & toss together.9. Remove from wok. Leave aside.10. In the wok, place in stir fried veg & cooked noodles. Add in 1 teaspoon sesame seeds and soy sauce. Toss.11. Spoon into serving dish. Place prawns over.12. Sprinkle on spring onions, chillies, cashews and sesame seeds. Serve immediately.