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Hot Chilli Prawns on Fine Egg Noodles

This fast, simple noodle dish is one of Ching?s favourite wok dishes, and that?s saying something because she knows a lot of them. It might seem strange to use tomato ketchup in a stir fry, but it creates a delicious sweetness and adds colour. Make sure you serve this dish instantly; otherwise the herbs start to wilt.

Serves 2

Ingredients

150g fine egg noodles
200ml boiling water
5 tbsp tomato ketchup
2 tbsp light soy sauce
1 tbsp soft brown sugar
2 tsp corn flour
2 tbsp olive oil for wok, plus extra for drizzling
6 large garlic cloves, crushed and chopped
1 tbsp freshly grated ginger
3 medium red chillies, deseeded and chopped
300g fresh raw tiger prawns, shelled and deveined (tail on or off optional)
100ml boiling water
1 tbsp lime juice
2 spring onions, chopped lengthways
4 tbsp freshly chopped coriander, stalks and leaves

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Method

Prepare the noodles according to the instructions on the packet. Drain them and then immediately refresh under cold running water to rinse away the starch and keep them springy. Set aside.
Mix the 200ml of boiling water, tomato ketchup, light soy sauce, soft brown sugar and corn flour together for the sauce and set aside. Heat a wok over high heat and add the olive oil. Add the garlic, ginger and chillies, stir fry for a few seconds, and then add the prawns and stir fry until they start to go pink.
Stir in the sauce mixture from before and cook for less than 1 minute. Then add the 100ml of boiling water and the lime juice, spring onions and coriander.
Refresh the prepared noodles under boiling water, then drizzle with some olive oil and divide between 2 bowls. Place the prawns and the sauce on top and serve immediately.

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