handful coriander, leaves and stalks chopped but kept separate
½ - 1 red chilli, thinly sliced and deseeded if you don’t like it too hot
1 tbsp tamari
4 spring onions, sliced at an angle
125g sugar snap peas
160g beansprouts, well rinsed
100g cooked prawns
1 lime, zested and juiced
small pack mint leaves (optional)
sesame oil, to serve (optional)
Put the noodles in a bowl, pour over enough boiling water to cover, set aside to soak for 5 mins, then drain.
Meanwhile, pour 450ml water into a wok or wide pan and add the garlic, ginger, coriander stalks, chilli, tamari, spring onions and sugar snaps. Bring to the boil and simmer for 3 mins, then add the noodles and beansprouts to heat through.
Stir in the prawns, lime zest and juice, coriander leaves and the mint, if using. Return to the boil until steaming hot and serve in deep bowls, drizzled with a dash of sesame oil, if you like.