Australian Asian Stir-Fried Noodles with Prawns and Veggies

This dish is a delightful fusion of Australian and Asian flavors, featuring succulent prawns stir-fried with colorful vegetables and tossed in a savory soy-ginger sauce. The noodles are perfectly cooked, providing a satisfying texture that complements the freshness of the veggies. It's a balanced meal that respects traditional Asian cooking techniques while adding a touch of Australian flair with locally sourced ingredients.

Ingredients:

• 200g rice noodles
• 300g prawns, peeled and deveined
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 green onions, chopped
• Sesame seeds for garnish
• Salt and pepper to taste

Instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large wok or frying pan, heat vegetable oil over medium-high heat. Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
3. Add the prawns to the wok and stir-fry until they turn pink, about 2-3 minutes. Remove and set aside.
4. In the same wok, add sliced bell pepper, broccoli florets, and julienned carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. Return the prawns to the wok, then add the cooked rice noodles, soy sauce, oyster sauce, and sesame oil. Toss everything together to combine well and heat through.
6. Season with salt and pepper to taste. Remove from heat and garnish with chopped green onions and sesame seeds before serving.