200 g dried egg noodles
2 tsp vegetable oil
25 g ginger, finely chopped or grated
3 garlic cloves, finely chopped
2 red chillies, finely chopped
200 g frozen peas
300 g peeled raw king prawns
2 eggs, lightly beaten
2 tbsp reduced-salt soy sauce
2 limes, 1 juiced, 1 cut into wedges
6 spring onions, sliced
handful chopped coriander, to serve
- Cook the noodles following pack instructions, drain, run under cold water and set aside.
- Heat the oil in a wok or large pan. Add the ginger, garlic and chilli, and cook for 2-3 mins. Add the peas and prawns, and cook for 3 mins until the prawns are pink and cooked through. Pour in the eggs, stirring all the time to scrape the cooked egg from the bottom of the pan.
- Add the noodles and cook until hot. Stir through the soy, lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.