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500g/1lb 2oz medium egg noodles
2tbsp sesame oil plus extra for tossing the noodles
2 red chillies de-seeded and finely chopped
thumb size piece fresh ginger peeled and finely chopped
3 large garlic cloves chopped
1 red pepper de-seeded and thinly sliced
1 lunch fo spring onions thinly sliced on an angle
400g/14oz raw tiger prawns, shelled
2 large or 3 small pak choi or 200g/7oz chinese flowering cabbage (choi sum) shredded
1 lime, juice only
2tbsp soy sauce
2tbsp sweet chilli sauce
100ml/3.5fl oz chinese rice wine or dry sherry
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Cook the noddles according to the instructions given on the packet. Drain and toss in a little sesame oil to prevent them from sticking together
Heat a wok and add the sesame oil. Once the oil is shimmering add the chillies, ginger and garlic. Stir fry for 30 seconds before adding the red pepper, spring onions and shelled prawns
Cook for about 3 -4 minutes until the prawns have turned pink. Add shredded pak choi or choi sum, noddles, lime juice, sweet chilli sauce and rice wine
Stir fry until heated through and serve straight away Serves 4
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