Dinner recipe
Juicy prawns, rice noodles and crisp green beans tossed in a fragrant ginger, garlic, soy and lime sauce.
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Ingredients
wok or large frying pan, large heatproof bowl, fine grater, small bowl
Method
Trim and halve the green beans, thinly slice each red pepper and the spring onions, and finely grate the ginger and garlic. Roughly chop the coriander and cut one lime into wedges.
Finely grate the remaining lime zest and squeeze 3 tablespoons juice. Stir with the soy sauce, rice vinegar, brown sugar, sesame oil and chilli flakes until the sugar dissolves.
Put the rice noodles in a large heatproof bowl, cover with boiling water and soak according to the pack instructions until flexible but still firm. Drain and rinse briefly under cold water.
Heat 1 tablespoon vegetable oil in a wok or large frying pan over high heat. Add the green beans, sliced red pepper and 0.25 teaspoon salt and stir-fry for 4 to 5 minutes until bright and lightly blistered but still crisp.
Push the vegetables to the side, add the remaining 1 tablespoon vegetable oil, ginger and garlic, and cook for 30 seconds. Add the prawns and remaining 0.25 teaspoon salt and stir-fry for 3 to 4 minutes until pink, opaque and curled.
Add the drained noodles and lime sauce. Toss over high heat for 2 to 3 minutes until the noodles are hot and evenly coated, adding 2 tablespoons water if they begin to stick.
Take the pan off the heat and fold through half the spring onions and coriander. Divide between four bowls and finish with the remaining herbs and lime wedges.
