Wok noddles with tiger prawns

This dish a tasty, crispy and colourful main course, where I have locate the recipe in the weekly magazine "Sønday", and I have made no modifications to it.

Wok noddles with tiger prawns: - 2 sevrings

• 125 g wholegrain noddles
• 1 onion - finely chopped
• 2 carrots - finely sliced
• 150 g green beans - nipped and divided into ½
• ½ red chili - de-seed and finely chopped
• 1 clove of garlic - finely chopped
• ½ dl sweet chili sauce
• 2 teaspoons of soy sauce
• 1 lime - only the juice
• 150 g tiger prawns - raw and peeled
• olive oil
• 2 tablespoons of salty peanuts
• coriander of parley - medium chopped

1. Mix the sweet chili sauce. soy sauce and lime juice together in a small glass.
2. Boil the noddles for 3-4 minutes.
3. Heat up the wok with some olive oil, and fry the tiger prawns for 3-4 minutes, turning them around from time to time. Remove the fried tiger prawns.
4. Add some more olive oil to the wok.
5. Add in the chopped vegetable, and let them fry for 3-4 minutes, while stirring.
6. Add in the tiger prawns and let them fry for another 1 minute.
7. Add in the boiled noddles and sauce mixture. Mix everything together, while slightly heating it in the wok. Remove the wok from heat.
8. Divide the food between 2 dishes, sprinkle with peanuts and chopped coriander/parsley and serve at once.