Press the with a garlic press. Heat 2 tbsp of olive oil in the wok. Add the prawns and garlic and season with salt and pepper. Stir fry the prawns on a high heat in approx. 5 mins until pink and cooked.
Cook the noodles according to the instructions on the package.
Halve the sweet pepper, remove the seeds and slice the flesh into thin strips. Slice around the rambutans and remove the skin and the stone.
Combine the rest of the olive oil with the soy sauce and agave syrup to make a dressing. Divide the
lamb's lettuce over the plates. Mix the noodles with the rambutans, prawns and sweet peppers. Serve on the lamb's lettuce. Drizzle with the dressing.
