- 150g dried yellow shi noodles or other wheatflour noodles
- 2 tbsps groundnut oil
- 6 large garlic cloves, crushed, peeled and finely chopped
- 1 tbsp fresh ginger, peeled and grated
- 3 medium red Fresno chillies, deseeded and finely chopped
- 300g fresh raw tiger prawns, shelled and deveined (tail on or off, optional)
- 1 tbsp lime juice
- 2-3 spring onions, whole, 1cm slice on the angle
- 40g roughly chopped fresh coriander, stalks and leaves
For the sauce
- 200ml boiling water
- 5 tbsps ketchup
- 2 tbsps light soy sauce
- 1 tbsp soft brown sugar
- 2 tbsps corn flour
- Cook the noodles according to the instructions on the packet, drain and immediately refresh under cold running water to rinse away the starch and keep them springy. Drizzle with some groundnut oil to keep them from sticking together. Set aside.
- Mix all the ingredients for the sauce in a heatproof glass jug and set aside.
- Heat a wok over high heat and add the groundnut oil. Add the garlic, ginger, chillies and stir fry for a few seconds, then add the prawns and stir fry until they start to go pink.
- Stir in the sauce ingredients and cook for 1 minute, then add the juice of a lime. Toss in the cooked noodles and toss well together in the wok. Garnish with some spring onions, divide it into serving bowls, garnish with finely chopped coriander and serve immediately.
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