Prawn Singapore noodles

Serves 4

Ingredients

500g raw prawns- you can also use chopped chicken thighs but will take longer to cook

1 broccoli and ½ cauliflower cut into small florets

2 bunches of asparagus, woody ends cut off and cut in half

2 zucchinis, sliced

4 cloves of garlic

2-3 tsp curry powder

¼ cup of tamari (60 ml or 3 tbsp)

200g pack of brown vermicelli, noodles, prepare according to the directions. You can use any noodle you like here. If you want grain free you can use bean thread noodles or slim noodles (made from konjac otherwise known as shirataki noodles) you can use cabbage noodles (shredded cabbage) or vegetable noodles made with a spirooli or your vege peeler.

Method

Stir-fry your veg in a large pan or wok in plenty of oil, I have used a mix of butter and olive oil. When cooked add curry powder and the tamari. Toss through and set aside. In another pan (or take your veg out chuck in a bowl and use the same pan) heat some more oil and stir-fry your prawns and garlic, this only takes about 1-2 minutes. Serve you veg and prawns on top of your noodles or you can mix everything together in your pan/wok.