King Prawn Noodles (with mushrooms & green beans)

Sweet-salty, gingery king prawn noodles with mushrooms and green beans, finished with spring onion, sriracha and crispy onions for a quick, satisfying stir-fry.

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Step 1

Do the prep: Boil a full kettle. Slice the mushrooms. Trim the green beans, then cut into thirds. Trim and thinly slice the spring onions.

Step 2

Boil the noodles: Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring to the boil. Once boiling, add the noodles and green beans. Cook until the noodles are cooked and the beans are tender. Once cooked, drain in a sieve and run under cold water (to stop the noodles sticking together).

Step 3

Time to fry: Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the mushrooms to the pan and season with salt and pepper. Cook until golden, 6–8 mins.

Step 4

Add king prawns: Add the king prawns to the pan with the mushrooms. Cook until prawns are cooked through, 2–3 mins.

Step 5

Add the flavour: Once the mushrooms are golden, add the ginger purée and the white parts of the spring onions to the pan. Stir-fry until fragrant, 1 min. Stir the ketjap manis, soy sauce, honey and water for the sauce into the pan. Bring to a simmer until the sauce is reduced slightly, 2–3 mins.

Step 6

Bring it all together: Add the cooked noodles, sesame oil and beans to the mushroom pan. Toss to coat and simmer until piping hot, 1–2 mins. Add a splash of water if you feel it needs it.

Step 7

Serve up: Share the noodles between your bowls. Drizzle over the sriracha and scatter over the remaining spring onions. Sprinkle over the crispy onions to finish. Enjoy!