Sweet Chilli Prawns with Butternut Squash Noodles
Trim and spiralise 1 butternut squash, or buy 300 grams of noodles
6 spring (green) onions cut into pieces
1 red pepper sliced
250 grams of prawns (shrimp)
2 tablespoons of soy sauce
2 tablespoons of sweet chilli sauce
1 tablespoon of honey
1 tablespoon of tomato puree
1 tablespoon cooking oil
Combine the soy sauce, sweet chilli sauce, honey and tomato puree in a bowl.
In a wok heat the oil on a medium to high heat and stir fry the noodles and vegetables for 4 – 5 minutes. If using raw prawns stir fry with the vegetables.
Add the sauce to the vegetables, combine and heat through. If using cooked prawns add with the sauce.