Serves 4

Ingredients

• 225 g rice noodles (uncooked)
• 50 g (¼ cup) sugar
• 50 g (¼ cup) plain rice vinegar
• 30 mL reduced-sodium soy sauce (or tamari for gluten-free)
• 15 mL fish sauce
• 2 tsp ground paprika
• 2 tbsp olive oil
• 1 medium green capsicum, sliced
• 1½ cups shredded Chinese cabbage (wombok)
• 2 cups bok choy, chopped
• 450 g prawns
• ½ cup sliced green onion tops (green parts only)
• 1 large egg
• Fresh parsley (optional garnish)
• Lemon wedges, to serve

Method

1. Cook the rice noodles according to packet instructions. Drain well and set aside.
2. In a small bowl, whisk together the sugar, rice vinegar, soy sauce (or tamari), fish sauce, and paprika until well combined.
3. Heat the olive oil in a large frying pan over medium heat. Add the capsicum, cabbage, and bok choy. Cook for 3–5 minutes, or until just starting to soften.
4. Add the prawns and cook for 2–4 minutes, or until they turn pink and are nearly cooked through.
5. Pour in the sauce and cook for a further minute, until the prawns are fully cooked and the sugar has dissolved. Reduce heat to low.
6. Push ingredients to one side of the pan and crack in the egg. Scramble gently, then mix through the vegetables and prawns.
7. Add the drained noodles and green onion tops. Toss gently until everything is heated through.
8. Remove from heat and serve topped with fresh parsley and a squeeze of lemon.