Cooking Time: 20 mins

Serves: 2

What You’ll Need:

• 1/2 tbsp olive oil
• 1 garlic clove, chopped
• 80g shallots, chopped
• 25g ginger, peeled and chopped
• 1 red chilli, sliced
• 2 star anise
• 1 litre chicken stock
• 1/2 tbsp fish sauce
• 1 lime, zested and juiced
• 50g fresh coriander, stalks and leaves chopped separately
• 120g medium egg noodles
• 225g mixed vegetable stir fry
• 140g large raw prawns
• 2 tbsp soy sauce

What To Do:

• Peel and chop the garlic and ginger. Finely chop the shallots and slice the red chilli. Zest and juice the lime. Chop the stalks and leaves of the fresh coriander separately.
• Heat the oil in a pan, add the garlic and shallots, ginger and half the chilli, and stir fry for 2-3 minutes.
• Add the star anise, stock, fish sauce, lime zest and coriander stalks. Bring to the boil and simmer for 5 minutes.
• Strain into a clean pan then return to the heat.
• Meanwhile, cook the noodles according to the pack instructions.
• Add the vegetable stir fry to the broth and cook for 2 minutes, then add the prawns and simmer for a further 1-2 minutes until just cooked.
• Add the noodles, soy sauce and lime juice to taste.
• Divide between two bowls and serve with the remaining coriander and chilli.