Tiger Prawn with noodles

This one is very quick and easy to make - great when your pushed for time. A big hit with all the family.

250g egg noodles
2 tbsp sunflower oil
2 cloves garlic, thinly sliced
3cm piece of ginger, finely chopped
2 small carrots, peeled and cut into very thin strips
250g tenderstem broccoli (AH sells this)
8 spring onions, trimmed and cut into strips
2 small red peppers, thinly sliced
400g raw tiger prawns
2 tbsp toasted sesame oil
4 tbsp soy sauce
4 tbsp rice vinegar
2 handfuls of fresh coriander, chopped, plus extra to serve
6 tbsp unsalted cashew nuts

1. Cook the noodles as instructed on the pack. Drain and rinse under cold water, drain again.
2. Heat the sunflower oil in a large wok and gently fry the garlic and ginger. Add the carrot, broccoli, spring onions and peppers and cook, stirring constantly, for 3-4mins.
3. Add the prawns and cook until the prawns turn pink.
4. Add the sesame oil, soy sauce and rice vinegar and sprinkle in 3/4 of the coriander. Add the noodles to the walk with the cashew nuts. Heat all together thoroughly.
5. Serve straight away adding a little more coriander on the top of each portion.

My kids insisted on sprinkling chopped nori on top of their portions, it actually worked really well!