500g green prawns, peeled (tails intact), deveined
1 tbsp. virgin coconut oil
2-4 tbsp. tamari soy sauce
2 tbsp. mirin
2 tbsp. sichuan pepper, ground
1 long green chilli, deseeded, chopped
1 tbsp. fresh ginger, peeled, grated
2 garlic cloves, micro planed
2 spring onions stems
1 bunch of bok choy, washed
150g green beans, trimmed, halved diagonally
450g fresh brown rice noodles
coriander, for serving
Grind garlic, ginger, chilli, sichuan pepper in mortar and pestle. To a heated wok, add coconut oil, pepper mixture and prawns. Cook through and set aside.
Add spring onion, bok choy, bean and stir fry for 4 minutes or until beans are just tender. Add noodles, soy sauce and mirin and stir-fry for 1-2 minutes. Return prawns to wok and stir-fry for 1-2 minutes or until heated through. Serve with coriander.