Sesame Rice Noodles with Prawns

Ingredients for Sesame Rice Noodles with Prawns

• 60ml gluten-free tamari or soy sauce

• 60ml rice vinegar, divided

• 2 tablespoons toasted sesame oil

• 2 garlic cloves, minced

• 2 tablespoons honey

• 1 teaspoon Sriracha

• 150g peeled, seeded, julienned cucumber

• 130g peeled, julienned carrots

• 130g julienned radishes

• 2 spring onions, thinly sliced

• 1 teaspoon salt

• 230g brown-rice spaghetti

• 230g prawns, peeled and deveined

• 1 teaspoon sesame seeds (black or regular)

In a large bowl, whisk together tamari, 1 tablespoon vinegar, oil, garlic, honey and Sriracha. In a separate bowl, toss together cucumber, carrots, radishes, spring onions, remaining 3 tablespoons vinegar and salt. Let stand 10 minutes, tossing occasionally.

Bring a large pot of salted water to a boil. Cook spaghetti as directed on package until al dente. During the last 2 minutes of cooking, add prawns. Drain noodle mixture and rinse with cold water, shaking out any excess. Add noodle mixture and vegetables to bowl with tamari dressing and toss. Top with sesame seeds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.