|4||80 min||10 min||Easy|
Combine marinade ingredients in small bowl, stir until combined and pour over prawns. Cover and set aside in fridge for one hour, stirring or tossing occasionally to ensure all prawns are marinated.
Heat 1 tblspn of vegetable oil in wok and stir fry marinated prawns over high heat for 2 minutes until cooked. Remove from wok, set aside and keep warm.
Heat 1 tblspn of vegetable oil in wok and add half the ginger and garlic and stir fry for 30 seconds over high heat then add the zucchini, capsicum, onions and sesame oil and stir fry for 2 minutes. Add the remaining ginger and garlic and continue to stir fry until vegetables are cooked. Remove vegetables from the wok, set aside and keep warm.
Reduce heat to medium and add the stock, coconut milk, soy sauce and curry paste to the wok. Stir to blend then simmer for about 5 minutes to reduce the sauce. Adjust heat as required so that the coconut milk does not boil.
While the sauce is simmering, prepare the noodles according to pack directions, separate gently with a fork, drain and set aside.
Carefully return all cooked ingredients (prawns, vegetables, noodles) to the wok, toss to combine and coat with the sauce and heat through for 2-3 minutes. Do not boil.
Serve immediately and garnish if desired with chopped red chilli and coriander.