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Tossed bean sprout prawn noodle

Ainsley Harriott from Ainsley's Meals in Minutes
If you're feeling a bit flash, try using king prawns for this Chinese-influenced prawn noodle salad by Ainsley Harriot

Tossed bean sprout prawn noodle

Method

1. Cook the noodles for 4 minutes, or according to packet instructions, then drain well.

2. Meanwhile, heat the vegetable oil in a frying pan and stir-fry the garlic, coriander or parsley, salad onion slices and chilli for 1 minute. Add the mushrooms and prawns and stir-fry for a further 1 minute.

3. Stir in 120ml water, the oyster sauce, lime juice and sugar; cook briefly to heat through and reduce slightly. Stir in the noodles and bean sprouts and heat through. Garnish with a sprinkling of coriander or parsley, toss and serve. May I recommend chopsticks?

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Serves: 2

Prep: 10 min
Cook: 5 min

Ingredients
175g medium egg noodles
2 tbsp vegetable oil
1 garlic clove, chopped, or 1 tsp garlic purée
1 tbsp chopped Coriander, or parsley
6 Spring onions, diagonally sliced
1 red chilli, seeds removed and chopped
100g Mushrooms, such as oyster, chestnut or button, sliced
100g large cooked peeled prawns
3 tbsp oyster sauce
1 tbsp fresh lime juice
2 tsp caster sugar
100g fresh bean sprouts
coriander sprigs, or parsley, to garnish