- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 medium onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 heaped tbsp coriander purée (from a tube)
- pinch of crushed dried chillies, to taste
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 400g can chopped tomatoes with garlic
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 heaped tbsp tomato purée
- 1 tbsp vegetable bouillon powder
- half a 250g pack Chinese egg noodles
- 400g frozen prawns (large North Atlantic ones are tender and juicy)
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
Heat the oil in a wok or deep frying pan. Toss in the onion, squeeze in the coriander purée and sprinkle over the crushed chillies to taste (go easy at this stage). Stir fry for 5 minutes until the onion is softened but not browned.
Pour in the tomatoes and 11⁄2 canfuls of hot water, add the tomato purée and sprinkle over the bouillon powder. Season well. Bring to a bubble, stirring, then lower the heat a little and let the sauce simmer for about 15 minutes until slightly reduced but still sloppy. While the sauce is simmering, break the noodles into a bowl and pour in enough boiling water to cover. Stir and set aside.
When the sauce is ready, drain the noodles and tip them into the sauce with the frozen prawns. Stir well and heat through for 2 minutes only – just to defrost and heat the prawns. Taste for seasoning and add more chilli flakes and a little sugar if you like. Serve in bowls with spoons and pass round chunky hot bread for scooping up the last of the sauce.