Good morning friends!

Well done, you’ve made it to Friday! Why not celebrate with a delicious, healthy noodle dish that is ready in 20? (Cringe but true)

I hate reading online recipes with 10 paragraphs of ‘ I had a crazy day and forgot a key ingredient at the farmers market which I why I made this dish’ so I’m going to get the to point fairly quickly.

This Asian inspired dish is really simple to make, you will need a few staples and some vegetables. The ingredients in this dish are things that I always have around so it’s the perfect easy meal for me and naturally one of my favourite midweek meals. It is also very interchangeable, if you don’t fancy prawns you can always go with chicken, tofu or mushrooms and change up the greens.

So let’s get cooking!

Ingredients:

Half a red onion

Half a courgette (thinly sliced or spiralised)

3 Choi sum

2 spring onions

4 stems tenderstem broccoli

King prawns

Handful of coriander

Half a red chilli

3/4 basil leaves

1 lime (zest and juice)

Ginger

Soy sauce/ tamari

1 capful fish sauce

Sesame oil

Udon noodles

Handful of cashews

Salt & pepper

How to make:

1. Prepare all ingredients; slice onion, thinly slice spring onions, slice garlic and chilli, chop broccoli in half, separate stems and leaves of choi sum (half the stems), finely chop the coriander and basil (I use a mezzaluna)
2. In a bowl, mix a tablespoon of sesame oil, fish sauce, spring onions, half of the chilli, zest of half of the lime and grated ginger
3. Steam the broccoli, after two minutes add the stalks of the choi sum and after a further two minutes add the leaves. After yet another two minutes remove from heat. I usually do this simultaneously with the next steps
4. Heat your wok/frying pan and add a tablespoon of oil (I use rapeseed), with the heat on medium add the onions and after a couple of minutes add the courgette and the latter half of the chilli
5. After a minute add garlic and prawns, leave for 30 seconds and then stir and add the ginger and spring onion mix you’ve made previously and the juice of half a lime. I usually take this opportunity to add more ginger, I love loads of ginger so add (or don’t) whatever you like
6. After another minute add the noodles, steamed vegetables, a tablespoon of water and a tablespoon of soy sauce. Once the noodles are cooked, crush the cashew nuts with the side of a knife and add to the wok along with the remaining coriander. Toss a few times so that everything mixes together and serve
7. Enjoy your delicious creation

Like I said, this dish is very easy to customise so if cooking with chicken I would add it 3 minutes before adding the onion.

If you make this dish please tag @thepickledgingers so that I can see your take on this recipe. Also, hit me up with recipes/ ideas you want to see.