Chilli prawn noodles

Ingredients

• 600ml chicken stock
• a 2cm chunk root ginger
• 2 garlic cloves , bashed
• a stalk lemon grass , bashed
• soy sauce
• 100g flat rice noodles
• 200g a mix of vegetables , mange tout, baby sweet corn, baby pak choi and baby carrots
• 100g large peeled prawns
• red chilli , sliced, to serve
• spring onions , shredded, to serve

1. Put the stock in a pan and add the ginger, garlic and lemongrass and simmer gently for 10 minutes, then strain. Add a splash of soy sauce.
2. Gently simmer the veg in the stock for 2-3 minutes. Add the prawns and just heat through. Cook the noodles separately following pack instructions until just tender.
3. Divide the cooked noodles between 2 bowls. Pour over the hot soup and veg. Finish with the shredded chillies and spring onion.

Stir-fry prawns with peppers & spinach

Ingredients

• 3 tbsp groundnut or sunflower oil
• 2 fat garlic cloves , sliced thinly
• 1 small red pepper , cored, deseeded and thinly sliced
• 200g pack raw peeled tiger prawns , defrosted and patted dry
• 2 tbsp soy sauce or Thai fish sauce
• 100g bag baby spinach leaves

Heat a wok until you can feel a good heat rising. Add 2 tbsp oil and, a few secs later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon, spoon onto kitchen paper to drain.


Toss in the pepper and stir-fry for 1 min or so until softened, then scoop out and set aside. Add the remaining tbsp oil. Heat, then toss in the prawns and stir-fry for another 2-3 mins until cooked and beginning to brown. Add the soy or fish sauce.

Throw in the spinach and stir-fry until it begins to wilt. Return the peppers and crisp garlic to the wok, then serve immediately.