We had this for dinner last night and it was divine. I ripped a recipe out of a magazine to make and couldn’t find where I put it. So I had to create my own version and add a bit of this and a bit of that to come up with something that sounded like I read. I’m glad I lost the recipe, this version was delicious. I’ll be making this again and again. Perfect for a mid week dinner when you need something quick and simple.

Serves 2

Ingredients

Glug of chilli oil

1 red chilli

2 garlic cloves – minced

thumb sized piece of ginger – grated

1 tablespoon dark soy sauce

1 tablespoon demerera sugar

2 tablespoons white wine vinegar

3 tablespoons ketchup

4 tablespoons dessicated coconut

4 tablespoons apple juice

1 tablespoon sriracha chilli sauce

1 nest of noodles

150g king prawns

300g Bag of pak choi, broccolini, sugar snap peas and mini corn

Method

Add a glug of chilli oil to a wok or large pan and pan fry your veg for 10 minutes or so until it is cooked. Keep it moving about, it’s best not to cook too much as you want your veg to be crunchy and still have a nice bite to it.

When the veg is almost cooked boil up a pan of water and cook your noodles according to the packet instructions. Normally about 6 minutes in boiling water.

In a separate small saucepan, add all of your ingredients apart from your prawns and red chilli and gently simmer until the sauce starts to thicken.

Once the noodles are cooked, drain and add them to the pan of veg and combine, then pour in your sauce and gently stir together. If you like it hot slice up your red chilli to add on top if you’re not fussed about spice, don’t bother.

Fact: Red chillies are packed full of vitamin C that helps support the immune system.