Spicy Prawn and Noodle Pesto Delight

Delight your taste buds with this vibrant and flavorful dish of egg noodles tossed with juicy king prawns, fresh vegetables, and a zesty pistachio pesto. Perfect for a quick and healthy meal!

Ingredients

• 140 g (2 blocks) egg noodles
• 300 g king prawns
• 6 baby corns
• 100 g carrot shavings (about 1 medium carrot)
• 2 limes
• Fresh coriander
• Basil
• 50 g shelled pistachios
• 10 ml white rice vinegar
• 30 ml water
• 40 ml rapeseed oil

Instructions

1. To make the pesto, blend together the pistachios, rapeseed oil, white rice vinegar, chopped basil, fresh coriander, and the juice and zest of 2 limes. For a spicier kick, you can add chili. To achieve the right consistency, add about 30 ml of water to help blend.
2. In a separate pot, cook the egg noodles in salted boiling water according to package instructions.
3. In another pot with salted boiling water, blanch the baby corn for about 2 minutes. Cool them down and cut at an angle.
4. While the noodles and corn are cooking, heat a frying pan with a little cooking oil. Once the pan is smoking hot, add the king prawns (make sure they are dry for better color and flavor) and season with salt. Sear the prawns until they are cooked through.
5. Add the carrot shavings and blanched baby corn to the pan, then toss everything in the prepared pesto. Finally, mix in the cooked noodles until well coated.
6. Garnish with roughly chopped coriander and drizzle with chili oil if desired.

Nutritional Information

Nutrition details per serving are not available at this time.

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