- 125ml (1/2 cup) fresh lime juice
- 1 1/2 tablespoons sambal oelek
- 1 1/2 tablespoons grated fresh ginger
- 3 garlic cloves, crushed
- 1 1/2 tablespoons Bioglan Organic Coconut Oil
- 1kg green prawns, peeled, deveined, leaving tails intact
- 270g pkt dried soba noodles
- 250g sugar snap peas
- 1 bunch of broccolini, cut into thirds crossways
- 1/2 cup fresh Thai basil leaves
- Lime wedges, to serve
- 1Combine the lime juice, oil, chilli, ginger and garlic in a large glass or ceramic bowl. Place coconut oil in a small heatproof bowl. Place the bowl is a saucepan. Add enough boiling water to the pan to come halfway up the side of the bowl. Set aside for 2 minutes or until melted, then add to lime juice mixture. Transfer half the mixture to a jug and set aside. Add the prawns to the remaining chilli mixture and toss to combine. Cover and place in the fridge for 30 minutes to marinate.
- 2Meanwhile, cook the noodles in a large saucepan of boiling water for 2 minutes, then add the sugar snap peas and broccolini. Cook for 2 minutes or until the noodles are just tender and the vegetables are bright green and tender crisp. Drain the noodles and vegetables well and return to the pan.
- 3Drain the prawns and add the marinade to the reserved marinade in the jug. Heat a frying pan over high heat. Add half the prawns and cook for 2-3 minutes each side or until just cooked through. Transfer to the pan with the noodles. Repeat with the remaining prawns.
- 4Add the reserved marinade to the frying pan and bring to the boil over high heat. Remove from heat. Pour over the noodles and toss until well combined. Divide the noodles among serving plates and scatter with basil. Serve with lime.