The incredible combination of fish sauce, ginger and pesto will bring a quick dinner to life!


  • 800ml chicken or vegetable stock (or water plus an extra 1 tbsp fish sauce)

  • 2 tbsp Thai fish sauce

  • 2 tsp grated ginger

  • 1 mild red chilli, deseeded and finely chopped

  • 1 large carrot (at least 150g), peeled and cut into 5mm slices

  • 100g baby corn, cut in half lengthways

  • 2 nests of egg noodles

  • 100g mangetout, cut in half lengthways

  • 200g raw prawns (defrosted if frozen)

  • 4 tbsp basil pesto

  • Salt


  • 1.

    Boil your kettle.

  • 2.

    Start with the broth. Get a medium-sized saucepan. Add the stock. Bring it to the boil. Once the stock boils, add the fish sauce, ginger, chilli, carrot and baby corn. Bring back to the boil. Lower the heat to medium and simmer for 5 minutes.

  • 3.

    While the broth simmers, get a large pot. Fill it with boiling water from your kettle. Add salt, cover and bring to the boil. Put a colander in your sink. Add the noodles to the boiling water. Cover and bring back to the boil. Take the lid off and stir the noodles to separate them. Boil for 30 seconds. Add the mangetout. Cover, bring back to the boil and boil for 2 minutes or until the noodles and mangetout are just cooked through.

  • 4.

    Once the broth has simmered for 5 minutes, add the prawns. Take the pan off the heat. Leave the prawns to poach in the residual heat for 2 minutes.

  • 5.

    Drain the noodles and mangetout. Give the colander a shake to get out all of the water so it doesn’t dilute the broth. Use tongs to transfer the noodles and mangetout to bowls.

  • 6.

    Stir the pesto into the broth. Ladle the broth, vegetables and prawns over the noodles.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1929kj
  • Fat Total 56g
  • Saturated Fat 11g
  • Protein 81g
  • Carbohydrate 277g
  • Sugar 20g
  • Sodium 3322mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


Cook extra
You could make double the broth (to the end of step 2), then freeze half ready for a quick meal another time. It doesn’t have to have the prawns; the broth would be equally lovely with extra noodles.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings