Preheat your oven to the grill setting. On the stove-top, cook your noodles according to packet instructions, adding in the red pepper and snap peas for the last 2 minutes. Drain and set aside.
In a shallow oven-proof dish, add the prawns and coat with 2/3 of the sauce. Place under the grill for approximately 5-7 minutes, tossing half way through,until the prawns are a rosy pink colour and cooked through.
Plate up your noodles, red pepper, snap peas and prawns and drizzle over the remaining dressing as well as any juices from the roasting dish. Serve with a few leaves of fresh basil and an extra squeeze of lime juice if you like.
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Reprinted with permission of Sarah Graham. To see
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