Ingredients

• 1 tbsp vegetable oil
• 1 green courgette
• julienned
• 1 tsp ground turmeric
• 200g/7oz rice noodles
• cooked according to packet instructions
• 1 clove garlic
• chopped
• 2 tbsp soy sauce
• 1 red chilli
• chopped
• 1 small handful broccoli florets
• 1 yellow courgette
• cut into three equal thick rounds
• 2 king prawns
• de-veined
• peeled
• finely chopped
• salt and freshly ground black pepper
• 1 tbsp soy sauce
• dash sesame oil
• 2 tsp sesame seeds
• 2 tbsp tomato ketchup
• 1 tbsp honey
• 1 tsp dried chilli flakes
• 1 tsp white wine vinegar
• splash water

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the noodles
• heat the vegetable oil in a wok
• add the courgette and ground turmeric and fry for 2-3 minutes
• or until the courgette is tender. Add the cooked rice noodles and garlic and fry for 2-3 minutes
• then stir in the soy sauce
• chilli and broccoli and fry for 1-2 minutes.
• For the stuffed courgettes
• scoop the seeds out of the courgette rounds and discard. Place the hollowed out courgette rounds on a baking sheet.
• Season the chopped prawns with salt and freshly ground black pepper and soy sauce
• mix well and press spoonfuls of the prawn mix into the middle of each courgette round. Drizzle with sesame oil and sprinkle over the sesame seeds
• then bake in the oven for 6-8 minutes
• or until the prawns are cooked through and the courgette is tender.
• For the chilli sauce
• place all of the chilli sauce ingredients into a small saucepan and simmer gently for five minutes
• adding enough water as necessary to make a pouring consistency.
• To serve
• pile the noodles onto two serving plates
• place the stuffed courgettes around the sides of the plate and drizzle over the chilli sauce.