Instructions: Heat the oil in a large nonstick frying pan on the boiling plate.

Add the onion garlic chilli lemongrass and ginger and stirfry for 2 to 3 minutes.

Mix together the lime juice soy sauce curry paste and hoisin sauce in a bowl.

Cook the egg noodles in boiling salted water on the boiling plate according to the packet directions (usually 4 minutes).

Add all the prawns to the frying pan and stirfry for about a minute.

Add the spinach and continue to stir fry until the prawns are pink about 3 to 4 minutes.

Discard the lemongrass and drain the noodles.

Add the noodles and lime juice mixture to the spinach mixture and toss.

Season lightly with salt and pepper.

Heat through for 1 minute and serve immediately sprinkled with chopped coriander.

A wonderfully healthy supper dish very tasty and impressive with the large prawns. Dont forget to serve finger bowls with this dish: it may be great fun to peel the prawns as you eat them but its a bit messy. chinese egg noodles need a very short cooking time; check the packet instructions. To bruise the lemon grass gently crush with a rolling pin. You need to work quickly with this recipe with all the ingredients to hand.

Serves 4

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