CHINESE FAKEAWAY PRAWN NOODLES

Speedy and versatile, these noodles will soon become a midweek favourite.

SERVES 4

✣ 2tbsp sunflower oil

✣ 2tbsp Madras or similar curry paste

✣ 2cm (¾in) piece ginger, peeled and grated

✣ 350g (12oz) raw king prawns

✣ 200g (7oz) Tenderstem broccoli, trimmed

✣ 1 large carrot, cut into thin ribbons using a potato peeled

✣ 600g (1¼lb) ready-cooked Singapore noodles (available from most supermarkets)

For the dressing:

✣ Finely grated zest and juice of 3 limes

✣ 1 bunch coriander, roughly chopped

✣ 5tbsp soy sauce

✣ 4 spring onions, finely sliced

1 Heat the oil in a large pan or wok. Fry the curry paste and ginger, then toss in the prawns and fry for a few mins until cooked through. Remove prawns from the pan and set aside. Add the broccoli and carrot to the pan and stir-fry for 5-6 mins until just cooked but still crunchy.

2 Mix together the dressing ingredients and add 125ml

(4fl oz) water. Toss the noodles into the pan with the broccoli and carrots. Add the dressing and prawns, stir through and heat until hot, then serve.

TIP Spice this dish up by replacing half the oil with chilli oil or adding 1tbsp sweet chilli sauce to the dressing.