Preparation

• 1
  1. First prepare the prawns. Score them along the body and take out the dark veins with the tip of a sharp knife, then wash them and chill in the fridge.
• 2
  2. Next prepare the vegetables. Peel and slice the spring onions into short lengths. Peel and chop the ginger very finely. Deseed and finely chop the red chilli. Peel the carrot, cut it in half and slice into thin matchsticks. Wash, deseed and slice the red pepper into strips. Wipe and slice the mushrooms, and slice the mange tout diagonally into strips.
• 3
  3. When you are ready to cook, heat the sesame oil in a large wok. When the oil is hot, drop in the spring onion and ginger. Peel and crush the garlic, add that and the chopped red chilli and stir fry for 1-2 minutes.
• 4
  4. Add the prepared carrot and pepper and stir fry for another 1-2 minutes. Add the sliced mushrooms and the prawns, then continue to cook, stirring frequently, until the prawns have cooked through and turned pink
• 5
  this should take only a few minutes.
• 6
  5. Stir in the mange tout, soy sauce and Worcestershire sauce, then break up the noodles and sprinkle them into the wok, combining everything together well. Cook for a further minute or two to warm the noodles.
• 7
  6. Finally, add a handful of chopped coriander and the juice of one of the limes, and season to taste. Serve garnished with a little chopped coriander, and with wedges of fresh lime to squeeze over the stir fry.
• 8
  This is quite a spicy dish
• 9
  if you prefer it to be milder, reduce or omit the fresh chilli and sweet chilli sauce.
• 10
  I used ready to wok noodles to make a really speedy dish, but it’s easy to use dried noodles instead
• 11
  just cook them according to the instructions on the packet before adding them. You could, if you prefer, omit the noodles altogether and serve the stir fry on a bed of jasmine rice instead.