RatingDifficultyBeginner

Prep Time10 minsCook Time20 minsTotal Time30 mins

50g brown rice vermicelli

1 tsp extra-virgin coconut oil

¼ red onion, sliced

½ red chilli, sliced

¾ cup prawns, cooked and shelled

½ carrot, julienned or grated

½ zucchini, julienned or grated

Salt and pepper, to taste

1 egg, whisked

For the sauce:

1 tbsp Mayver’s smooth peanut butter

1/2 tbsp tamari

½ lime, juiced

To serve:

1/3 cup bean sprouts (optional)

1 tbsp peanuts, roughly chopped

1/4 lime

Start by cooking the vermicelli according to packet instructions.

Melt the coconut oil in a frying pan over medium heat. Add the red onion and sauté for 2 minutes, to begin to soften.

Add the red chilli and sauté for another minute.

Next, add the prawns, carrot and zucchini to the pan and cook for 2 minutes.

Once the vermicelli noodles are cooked, stir them through the vegetables and season with salt and pepper.

Add the whisked eggs and cook for 2 minutes, stirring occasionally, until scrambled through.

In the meantime, combine the dressing and stir it through the noodles.

Transfer the noodles to a plate, top with bean sprouts and peanuts.

Serve the noodles with a lime wedge.

Ingredients