Prawn & Cashew Noodle Stir Fry

Stir fry is my go to meal when I don't know what to cook. If you're eating alone, or if you have lots of veg that needs using up, it's a great quick and easy dish.

Prawns are one of my favourite things to eat, and luckily Stew has mastered how to cook them perfectly. I tend to over cook them as they only take a couple of minutes, if that.

Ingredients (serves 2):

• 250g raw king prawns
• 1 pepper, sliced
• Handful of mushrooms, quartered
• 4 spring onions, chopped
• 1 chilli, chopped
• 1 small piece of ginger
• 2 cloves of garlic
• Handful of cashew nuts
• 1 pack of instant rice noodles
• 3 tbsp soy sauce
• 2 tbsp rapeseed oil
• Lime to season/garnish

Method:

1. Blitz the ginger, garlic and chilli with a hand blender, or chop finely. Add the soy sauce and 1 tbsp of rapeseed oil, pour over the prawns and marinade 15-20mins.
2. Blitz or finely chop the cashew nuts and set aside for later.
3. Once the prawns are marinated, place your wok on a high heat. When it starts to smoke lower the heat and add a tablespoon of rapeseed oil. Throw in all of the veg, leaving half of the spring onions to garnish later. Cook for 1-2 minutes.
4. At the same time add your noodles to a pan of boiling water. Cook for 4 minutes and drain. Leave to one side.
5. Separate the prawns from the marinade and put the marinade over the vegetables in the wok. Fry for a further 1-2 minutes.
6. Add noodles and prawns to the wok and stir thoroughly. Cook for no longer than 1-2 minutes.
7. Serve in a large bowl, sprinkle the remaining spring onions and cashew nuts on top, and drizzle with lime.