- 200g dried egg noodles
- 2 tsp vegetable oil
- 25g ginger, finely chopped or grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 3 garlic cloves, finely chopped
- 2 red chillies, finely chopped
- 200g frozen peas
- 300g peeled raw king prawns
- 2 eggs, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 2 tbsp reduced-salt soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 limes, 1 juiced, 1 cut into wedges
The same shape, but smaller than…
- 6 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- handful chopped coriander, to serve
Cook the noodles following pack instructions, drain, run under cold water and set aside.
Heat the oil in a wok or large pan. Add the ginger, garlic and chilli, and cook for 2-3 mins. Add the peas and prawns, and cook for 3 mins until the prawns are pink and cooked through. Pour in the eggs, stirring all the time to scrape the cooked egg from the bottom of the pan.
Add the noodles and cook until hot. Stir through the soy, lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.