Method
Prep:15min  ›  Cook:10min  ›  Ready in:25min 

1. Cook or soak the noodles according to the packet instructions. Drain well and set aside.
2. Heat 1 tbsp oil in a wok or large frying pan, then stir-fry the prawns for just a few minutes, until they turn from blue-grey to pink. Use a draining spoon to transfer the prawns to a plate.
3. Add the remaining oil to the wok and heat briefly, then add the garlic, chilli and ginger. Stir for a few seconds to flavour the oil, but take care not to let the flavourings burn.
4. Toss the asparagus, sugarsnap peas and water chestnuts into the wok. Stir-fry for about 3 minutes or until the asparagus and sugarsnaps start to soften. Add the spring onions and ground coriander and stir to mix.
5. Mix the fish sauce, honey and cornflour with 2 tbsp water, then pour into the wok and stir gently until boiling and thickened.
6. Return the prawns to the wok and add the noodles and chopped coriander. Toss gently until the ingredients are evenly combined and everything is hot. Serve immediately, garnished with coriander leaves, if liked.

Another idea

Use 2 skinless boneless chicken breasts (fillets) instead of the prawns; cut them into thin strips. Instead of the asparagus, sugarsnap peas and water chestnuts, use 1 seeded and diced red pepper, 125 g (4½ oz) sliced baby corn and 1 can bamboo shoots, about 225 g, drained and cut into shreds. Substitute Chinese five-spice powder and fresh basil for the ground and fresh coriander.

Plus points

Prawns are low in fat, but high in protein. They contain useful amounts of many of the B vitamins, particularly vitamin B12, essential for the formation of red blood cells and for maintaining a healthy nervous system. Prawns are also a good source of the antioxidant selenium.

Each serving provides

B12, C * copper * iron, selenium