CHILLI BEAN KING PRAWN NOODLES

Juicy king prawns are smothered in a classic Chinese fermented chilli bean paste and served with chewy noodles and crunchy beansprouts. From kitchen to bowl in less than 15 minutes! Give it a go – you won’t be disappointed.

1 bunch of spring onions (scallions)

2 nests of dried egg noodles

340g (12oz) raw king prawns (jumbo shrimp), peeled and deveined

50g (1 cup) beansprouts

3 tbsp chilli bean sauce

From the store cupboard

2 tbsp vegetable oil

Prepare the spring onions by slicing the green ends into 5cm (2in) lengths and chopping the white parts into thin rings.

Soak the noodle nests in boiling water for 5 minutes until soft, then drain and set aside.

Heat the oil in a large non-stick frying pan or wok, add the spring onion greens and half the whites and fry for about 30 seconds until fragrant. Add the prawns and fry until pink, then add the beansprouts and continue to fry for a further 2 minutes.

Add the chilli bean sauce along with the drained noodles and stir to combine with the other ingredients. Continue to fry for a further 3 minutes.

Transfer to a warm serving plate and garnish with the remaining spring onion whites.