Peanut Noodle Bake
Ingredients
- Baking Dish
- 300 g brown rice vermicelli noodles
- 500 g raw prawns peeled and deveined
- 1 red pepper thinly sliced
- 4 green onions sliced
- Pinch of salt
- Sauce
- 4 tbsp peanut butter
- 1 can 400 ml coconut milk
- 12 g fresh ginger grated
- 2 garlic cloves minced
- 2 tbsp tamari or soy sauce
- 1 tbsp rice vinegar or apple cider vinegar
- ½ tsp chilli flakes adjust to taste
- 200 ml water
- Garnish
- 50 g roasted peanuts roughly chopped
- 1 lime cut into wedges
- Small handful coriander chopped
Instructions
- Preheat oven to 200°C/400°F.
- Arrange noodles in a large baking dish, then scatter prawns, red pepper, red onion, and green onions on top. Season lightly with salt.
- In a bowl or jug, whisk all Sauce ingredients until smooth and well combined.
- Pour sauce evenly over the tray, ensuring all noodles and prawns are coated.
- Bake for 20–25 minutes, stirring halfway through, until noodles are tender, prawns are pink and cooked through, and the sauce has thickened slightly.
- Toss gently, then finish with the Garnish: peanuts, lime, and herbs. Serve immediately.
Leave a Reply