Prawn And Sea Bass Over Rice Noodles With Alioli

• 200 g green beans, halved
• 250 g carrots, peeled and cut into chunks
• 1 None courgette (about 150g), chopped
• 2 None onions, peeled and cut into slices
• 3 tbsp olive oil
• 350 g rice noodles
• 1 pinch saffron
• 1.25 litres vegetable stock
• 500 g red mullet fillets, cut into pieces
• 300 g raw peeled prawns
• 200 g frozen peas
• 150 g mayonnaise
• 150 g full fat yoghurt
• 1 None red chilli, deseeded and finely chopped
• 1 clove garlic, peeled and finely chopped
• 1 None lime, zested

1. Heat a tablespoon of the oil in a large non-stick saute pan and saute the onions and the carrots until the onions are just soft. Add the noodles, beans, saffron and stock. Simmer for about 8 mins, stirring frequently to ensure the noodles do not stick to the bottom of the pan.
2. Heat 2 tablespoons of oil in a non-stick frying pan. Season the fish and the prawns and cook the prawns for 2 minutes before adding the fish. Add the fish and cook for another 2 mins. Meanwhile, add the peas and zucchini to the noodles, and cook for 5 more minutes, stirring. Check the seasoning. Lower the heat, then spread the prawns and fish on top of the noddles and cook for 2-3 mins.
3. To make the alioli, mix the mayonnaise with the yogurt, chili, garlic and lime zest, then season. rnServe the noodles with the alioli on the side

green beans, carrots, courgette, onions, olive oil, rice noodles, saffron, vegetable stock, peeled prawns, frozen peas, mayonnaise, yoghurt, red chilli, clove garlic, lime

Taken from recipes-plus.com/api/v2.0/recipes/18034 (may not work)