Cook’s Tip: If preferred, you could toast the whole pot of sesame seeds. The flavour of the seeds will be improved greatly and once cold, they can be returned to the jar for storage. Just remember to seal it well!
A great fish dish with Oriental flavours. Easy to prepare and speedy to cook. A tasty and nutritionally complete summery meal, that looks pretty, too.
Protein, fat, fibre, vitamins and minerals with carbohydrate and fibre in the wholegrain noodles.
150g wholegrain noodles
1 Tbsp. sesame seeds
3 Tbsps. olive or rapeseed oil
250g shelled raw King prawns, de-frosted, if frozen
1 rounded Tbsp. red curry paste, I like Patak’s or Cottage Delight
2 Tsps. clear honey
1 Tbsp. dark soy sauce
½ lime, juiced
1 Tbsp. freshly chopped coriander
2 Tsps. fish sauce
1 carrot, shaved into ribbons using a vegetable peeler
2 radishes, sliced
4 baby sweetcorn, sliced thickly
2 spring onions, chopped
1. In a clean hot frying pan, over medium heat, toast the sesame seeds for about 1 minute, stirring frequently, until golden. Transfer to a plate and set aside.
2. Put the noodles into a large saucepan and cover with boiling water. Simmer for 5 minutes, then drain well, or cook according to pack instructions. Return to pan.
3. Meanwhile, heat 1 Tbsp. oil in a wok or large frying pan over medium heat. Add the prawns and stir fry for a minute or two until pink all over.
4. Add the curry paste and stir fry for a minute. Add the honey and the fish sauce, with about 4 tablespoons water. Stir and heat for 2 minutes.
5. In a small bowl, make the dressing. Combine the soy sauce, lime juice, remaining oil and the coriander.
6. Combine the drained noodles, with the carrot, radishes, sweetcorn and the spring onions.
7. Pour dressing over the noodle mix and toss everything together.
8. Serve the noodles, divided between 2 shallow but large individual warmed bowls, with the prawn curry poured over. Top with the toasted sesame seeds, and enjoy!