Mediterranean Noodles

This is the perfect lunch or dinner to get you dreaming of summer! It’s also a great way to sneak in some extra veggies!

Time: 20-25 minutes

Makes: 2 meals

Ingredients

200g cooked king prawns

10 cherry or plum tomatoes

Handful of spinach

Handful of rocket

2 courgettes

Nest of rice noodles (approx. 47g)

Half a ball of mozzarella (approx. 62g) chopped into chunks

Handful of fresh basil chopped (approx. 15g)

1 tsp olive oil

15-20ml lemon juice

Pinch of sea salt and cracked black pepper

2 tsps balsamic vinegar

You will need

A spare bowl

Chopping board and knife

Large wide pan

Stove

Method

1. Place rice noodles in a bowl, cover in boiling water and set aside.

2. Make courgette noodles using a spiralizer, julienne peeler or even a normal vegetable peeler. Squeeze out any water and set aside.

3. Any left over courgette chop into small chunks and chop your tomatoes in half.

4. Heat your olive oil in a pan on a low heat and add your courgette chunks (not noodles) and tomatoes and cook for 3-5 minutes until they begin to soften.

5. Add your spinach and rocket and stir through.

6. Add your courgette noodles and cook for a further few minutes..

7. Drain your rice noodles and add to your pan, also adding the lemon juice, balsamic vinegar, salt and pepper.

8. Stir thoroughly to separate and mix in the noodles, and cook for a final few minutes.

9. Take the pan off the heat and stir in your mozzarella chunks and basil.

10. Serve and garnish with cracked black pepper.

Enjoy x

p.s. this recipe is low FODMAP - it is always recommended to seek advice from a health professional when following!