250g medium rice noodles
1 tbsp sesame oil, plus extra to serve (optional)
1 tbsp groundnut oil
bunch scallions, thinly sliced lengthways - green end only
300g bag beansprouts
2 carrots, cut into thin strips
½ cucumber, cut into thin strips
1 red chili, finely chopped
400g raw peeled tiger prawns
1 tbsp soft brown sugar
1 tbsp gluten free soy sauce
1 tbsp toasted sesame seeds
Cook the rice noodles following pack instructions, then rinse with cold water and drain. Toss with 1 tsp of the sesame oil.
Heat 2 tsp of the groundnut oil in a non-stick wok. Stir-fry most of the scallions and all the beansprouts for a couple of mins until tender.
Add the rice noodles and warm through. Stir through the remaining sesame oil and tip out of the wok onto a serving dish.
Carefully wipe out the wok and add the remaining groundnut oil.
Toss in the chili, and cook for 10 secs. Pop in the shrimp and stir-fry for a couple of mins until they have just turned pink.
Stir in the sugar and gluten free soy, then bubble until the sugar has melted and shrimp are cooked through.
Spoon on top of the noodles and sprinkle with the remaining scallions, carrots, cucumber and sesame seeds. Add an extra drizzle of sesame oil, if you like.
Recipe adapted from: Good Food