Prawn and noodle stir-fry

Ingredients

2 strips/120-150g of dried medium egg noodles

2tbsp sesame oil

2 cloves of garlic, peeled and finely chopped

2-3cm piece of root ginger, peeled and finely chopped

200g raw, peeled tiger prawns

100g broccoli, cut into smallish pieces

1/2 red pepper, cut into strips

2 handfuls of mangetout

1 small courgette, cut into thin pieces

1 small carrot, peeled and cut into thin pieces

2 small onions, cut into small pieces

3tbsp rice wine or dry sherry

2tbsp dark soy sauce

2tbsp runny honey

2tbsp Sweet Chilli Sauce

1tbsp fresh Lemon juice

Method

Cook the noodles according to the packet instructions and drain.

Heat 1tbsp of the sesame oil in a wok on a high setting and add the chilli, garlic and ginger. Cook for 30 seconds before adding the prawns. Stir-fry the prawns until they are pink and then remove them from the wok and keep to one side.

Add the remaining 1tbsp of oil to the wok over a high heat, and add the broccoli, red pepper, mangetout, courgette, carrot and onion. Stir-fry for a few minutes, until the vegetables are starting to go tender but retain some crunch.

Add the rice wine or sherry, soy sauce, lemon juice, sweet chilli sauce and honey. Turn the vegetables in the wok, cooking for a minute, return the prawns to the pan and add the cooked noodles. Toss around until the noodles are heated through and serve straight away.