This article was written for Annabel & Grace, which is now part of Rest Less.
Ingredients serves 4
4 nests of folded fine rice noodles
Zest and juice 1 medium orange
2 tbsp curry paste (whichever is your favourite)
2 tsp fish sauce
2 tsp light brown soft sugar
1 tbsp rapeseed oil
25g ginger, finely sliced
2 large garlic cloves, chopped
Red pepper, deseeded and sliced
Pack sugar snap peas
Handful raw king prawns
Handful chopped coriander
How to prepare
1. Put the noodles in a bowl and pour over boiling water to cover them. Set aside to soak for 10 mins. Stir together the orange juice and zest, curry paste, fish sauce, sugar and 3 tbsp water to make a sauce.
2. Heat the oil in a large wok and add the ginger and garlic. Cook, stirring, for 1 min. Add the pepper and stir fry for 3 mins more. Toss in the sugar snaps, cook briefly, then pour in the curry sauce. Add the beansprouts and prawns, and continue cooking until the prawns just turn pink. Drain the noodles, then toss these into the pan with the herbs. Mix until the noodles are well coated in the sauce, then serve.
Adapted from a BBCGoodFood recipe.