- 2 nests wholewheat noodles
- 3 garlic cloves, finely grated
- 1 tbsp finely grated ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- handful coriander, leaves and stalks chopped but kept separate
- ½ - 1 red chilli, thinly sliced and deseeded if you don’t like it too hot
- 1 tbsp tamari
Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…
- 4 spring onions, sliced at an angle
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 125g sugar snap peas
- 160g beansprouts, well rinsed
The two most common beansprouts are the green-capped mung bean…
- 100g cooked prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 1 lime, zested and juiced
The same shape, but smaller than…
- small pack mint leaves (optional)
- sesame oil, to serve (optional)
Put the noodles in a bowl, pour over enough boiling water to cover, set aside to soak for 5 mins, then drain.
Meanwhile, pour 450ml water into a wok or wide pan and add the garlic, ginger, coriander stalks, chilli, tamari, spring onions and sugar snaps. Bring to the boil and simmer for 3 mins, then add the noodles and beansprouts to heat through.
Stir in the prawns, lime zest and juice, coriander leaves and the mint, if using. Return to the boil until steaming hot and serve in deep bowls, drizzled with a dash of sesame oil, if you like.