Prawn Stir Fry with Zucchini Noodles

Zucchini noodles are one of those things that most people put off trying because they think they won't like them, but trust us they're really, really good!

Some classic stir fry flavours in the sauce make this dish taste just a little familiar and teamed up with gorgeous fresh tiger prawns it's super yummy!

Prep time: 15 mins
Cook time: 6 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

6 medium green tiger prawns, peeled and deveined

1 teaspoon of pure sesame oil

1/4 stalk of celery, sliced

5 green beans (33g) sliced

4 snow peas (12g) sliced

1/4 small capsicum, sliced

1 long green shallot/scallion, sliced. Reserve some green part for garnishing

1 medium zucchini (150g) spiralised and cut into manageable lengths

1/2 teaspoon of sesame seeds to garnish

Sauce

1 tablespoon of coconut aminos or wheat free tamari

1 tablespoon + 1 teaspoon water

1/4 teaspoon of fresh grated ginger

1/4 teaspoon of Dijon mustard

1 teaspoon of pure honey

1 pinch of dried chilli flakes

1 small garlic clove, crushed

1/2 teaspoon of arrowroot or tapioca powder

Method

Prepare the vegetables and set aside. Combine the sauce ingredients in a small bowl and set aside.

Prepare the prawns then heat sesame oil in a pan to medium high. Cook the prawns evenly on both sides for 2 minutes, remove and set aside.

Add all of the vegetables to the pan and stir fry for 3-4 minutes. Reduce heat to medium and return the prawns to the pan and stir in the sauce.

Add the spiralised zucchini and stir until completely coated. Don't overcook, you still want a little crunch.

Remove to a serving bowl and garnish with sesame seeds and reserved green shallots.

Calories: 194
Protein: 11.3
Carbs: 20.9
Fibre: 4.4
Fat: 6.1

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