Start by heating up the oven to 225°C. Place the frozen Shrimpz on a baking tray lined with parchment paper and generously drizzle them with oil. Bake them for about 20 minutes, flipping them every 5 minutes.
In the meantime wash and chop the bell peppers into thin strips, cut off the ends of the green beans and half them or chop them into bite-sized pieces. Peel and finely mince the garlic and ginger.
In a pan heat up 2 tablespoons of oil and fry the ginger and garlic for about 30 seconds until fragrant before adding in the remaining veggies and sautéing them on high heat for about 2 minutes. Turn down the heat and let them soften for roughly 5-10 minutes.
Bring a pot with water to a boil and prepare the rice noodles according to package instructions. Usually, they need to cook for around 5 minutes, then drain and rinse under cold water (so they do not continue to cook).
5. Mix the soy sauce, maple syrup, sesame oil, lemon juice and sriracha to create the sauce and add into the pan with veggies along with the drained noodles and give everything a good mix until it is all combined. Divide onto bowls, top with the prawns and enjoy!
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