The incredible combination of fish sauce, ginger and pesto will bring a quick dinner to life!
Boil your kettle.
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.
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.
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.
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.
Stir the pesto into the broth. Ladle the broth, vegetables and prawns over the noodles.
Nutritional analysis per serving (2 servings)
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.
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.
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