A super speedy noodle stir-fry that’s perfect for when you’re lacking time to prep and cook!

Serves 2- Cooking time: 5-10 minutes

Ingredients:

• 200g uncooked prawns
• 5 garlic cloves, finely sliced
• bunch of coriander
• 2 spring onions
• noodles (enough for 2 portions)
• 1tbsp honey
• 2tbsp chilli oil (I use Lao Gan Ma crispy chilli oil but you can use whatever you can find/your favourite, as long as it has actual chilli flakes in it)
• 1tbsp oyster sauce
• 1tbsp light soy sauce
• vegetable oil

Method:

• Begin by cooking two portions of noodles according to the packet in a saucepan. Once cooked, place in cold water and keep to one side.
• In a small bowl, mix together the soy and oyster sauces, honey and chilli oil.
• Heat a good glug of oil in a frying pan or wok over a medium heat. When hot, add in the sliced garlic and stir continuously. Just as the garlic begins to brown (you want them to become a golden brown colour, which means that they’ll have a nice crunchy texture, but DO NOT burn them!) chuck in the prawns and cook for a further 2-3 minutes, until they have turned from grey to pink.
• Add the sauce mix in and let it bubble away for a few mins.
• In the meantime, roughly chop a handful of coriander and the spring onion. Make sure to use both the green and white parts of the spring onion because it all has flavour and shouldn’t be wasted!!
• Add these into the pan along with the drained noodles and give everything a thorough mix together, so that the sauce is covering everything in the pan! (Using tongs is good for this as noodles are notorious for clinging together).
• And voila! Perfect served still steaming.