Bulgogi King Prawn Noodles

Meanwhile, trim the green beans, then cut into thirds.

Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways into pieces about 0.5cm thick.

Peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges.

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and carrots, stir fry until tender, 4-5 mins. 

 Stir in the garlic and stir-fry until fragrant, 30 secs.

Stir the bulgogi sauce, soy and water for the sauce (see pantry for amount) into the veg, then bring to the boil.

Stir in the prawns and cook for another 5-6 mins until the veg is tender and the prawns are cooked through. IMPORTANT: Wash your hands and equipment after handling raw prawns. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Once the prawns are cooked, add the noodles and a squeeze of lime juice to the sauce. 

Toss to coat the noodles in the sauce, stirring frequently until everything is piping hot, 1-2 mins.

Taste and add more salt, pepper and lime juice if needed. Add a splash of water if you feel it needs it.