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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the grated ginger, soy sauce, lime juice, and honey in a small bowl. Set aside.
Heat coconut oil in a large wok over medium-high heat.
Add the onion and garlic and cook until softened.
Add the carrots and cook for 5 minutes, continually stirring.
Add the baby corn and red and green pepper and continue cooking for a further 5 minutes while stirring.
Add the beansprouts and the ginger and lime sauce and stir to combine.
Cover the rice noodles with boiling water in a separate bowl and allow to stand for 2 minutes.
Drain the noodles and use scissors to cut them into smaller pieces.
Add the noodles and prawns to the wok and a good grinding of black pepper.
Continue cooking for a few minutes until the prawns are cooked through.
Sprinkle with coriander and sesame seeds and add a good squeeze of lime.
Serve and enjoy.
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For a vegetarian version, substitute prawns with tofu.
Adjust the amount of honey to taste, especially if serving to children under 1 year old.
Can I use frozen prawns?
Yes, just make sure to thaw them completely before cooking.
What can I use instead of rice vermicelli noodles?
You can use any thin noodles like glass noodles or even spaghetti.
How can I make it spicier?
Add some sliced chili or a dash of chili sauce to the sauce mixture.
Is there a substitute for soy sauce?
You can use tamari or coconut aminos as a gluten-free alternative.
Can I prepare the vegetables in advance?
Yes, you can chop the vegetables a day ahead and store them in the fridge.
