Low-fat and bursting with flavour and freshness, this takes around five minutes to cook.


  • For the stir-fry

  • 2 tbsp vegetable oil

  • garlic, thinly sliced

  • 1 bunch spring onions, cut into 1 inch pieces on the diagonal

  • 1 tsp chilli flakes

  • ½ tsp salt

  • 1 tsp cracked black pepper

  • 250g (9oz) king prawns

  • 2 tbsp whisky

  • 1 tbsp soy sauce

  • 1 tsp honey

  • small bunch coriander, roughly chopped

  • For the noodles

  • 200g (7oz) egg noodles, cooked

  • 1 tsp sesame oil

  • 1tbsp soy sauce

  • handful of coriander, roughly chopped


  • For the stir-fry:

  • 1.

    Heat oil in a wok and add in the garlic. Fry until golden then add in the spring onions and cook for a further minute. Add in the chilli flakes, salt and pepper and prawns and cook until the prawns have turned pink and are cooked through.

  • 2.

    Add in the whisky and cook until it evaporates. Add in the soy and honey and stir through the coriander.

  • For the noodles:

  • 1.

    Toss the noodles with the coriander and sesame oil and soy.

  • 2.

    Serve the stir-fry with the noodles.

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