A quick, healthy and nutritious dish from Tana Ramsay’s ” Home Made”.
Cook the noodles according to packet instructions. Drain and rinse quickly under cold water to separate, then drain again.
Heat the sunflower oil in a wok or large frying pan and lightly fry the garlic and chilli for about a minute.
Add the carrot, broccoli, spring onions and red pepper and cook, stirring constantly, for 3-4 minutes.
Add the prawns and cook until they turn pink, then add the sesame oil, soy sauce , rice vinegar and three quarters of the coriander.
Add the noodles and the cashew nuts and heat together thoroughly. Make sure the prawns and vegetables are evenly stirred through the noodles and add a little more soy sauce if wished.
Serve straight away with a little more coriander sprinkled on top.