• 2 nests of rice noodles
  • 100g chorizo sausage
  • 120g king prawns
  • 80g cherry tomatoes
  • 1 red onion
  • 3 cloves of garlic
  • 80g tenderstem broccoli
  • 2 tbsp olive oil
  • salt & pepper



Prep time: 25 mins Serves 2

I’ve used rice noodles in this dish to create a different texture & make the meal gluten/wheat free. I love the colour & flavour combo of this dish, ideal for summer nights but still super high comfort vibes. They’re also super fast to cook, so that’s a bonus.


Slice the chorizo into discs and heat in a frying pan over a medium heat until the oils being to release. Halve the tomatoes & add to the pan, turn the heat down and allow the tomatoes to soften in the oils. Slice the red onion & mince the garlic and add to the pan. Stir occasionally allowing everything to soften.

Put the rice noodles in to water & boil as per packet instructions (usually about 5-7 mins). Add the broccoli for the last few mins.

Turn up the heat of the pan with the chorizo & add the raw king prawns, they’ll begin to change colour quickly. When most of the prawns are pink, add the drained noodles & broccoli to the pan and toss together. Add the olive oil, salt & pepper and toss. When all the prawns are fully pink & everything is combined, turn off the heat and serve.