Recipe for success

10 Minute Noodles, from Gok's Wok, by Gok Wan, published by Ebury Press.
10 Minute Noodles, from Gok's Wok, by Gok Wan, published by Ebury Press.
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Gok Wan’s 10 minute noodles, serves 4

Ingredients

2tbsp rice bran or vegetable oil

300g frozen prawns

1 red onion, peeled and sliced

4 cloves garlic, peeled, chopped

3cm piece fresh ginger, peeled and finely diced

2 fresh red chillies, deseeded and finely sliced

80g frozen broad beans

80g frozen peas

80g drained water chestnuts, chopped

350g straight-to-wok thick udon noodles

1tbsp light soy sauce

1tbsp dark soy sauce

2tsp fish sauce

Lime wedges, to serve

Sweet chilli sauce, to serve (optional)

Method

Heat half of the oil in a wok.

When hot, add prawns and fry for two to three minutes, stirring, until they have defrosted and turned a delicious coral colour (they won’t be fully cooked at this point).

Tip prawns on to a plate and wipe your wok clean with kitchen roll.

Heat oil in wok over medium to high heat. Fry onion for one minute then add garlic, ginger and chillies.

Stir-fry for a minute and return half-cooked prawns to wok. Heat through for one to two minutes then add the beans and peas. Stir-fry the lot for two to three minutes until heated through. Add remaining ingredients, apart from lime wedges and sweet chilli sauce, and toss together until well combined.

Serve with lime wedges and chilli sauce.