Cheat's chilli prawn noodles

• olive oil↗2 tbsp tbsp
• medium onion↗1

  roughly chopped

• coriander1 heaped tbsp tbsp

  purée (from a tube)

• crushed dried chillies↗pinch of pinch

  to taste

• can chopped tomatoes400g g

  with garlic

• tomato purée↗1 heaped tbsp tbsp
• vegetable1 tbsp tbsp

  bouillon powder

• pack Chinese egg noodles↗half a

  half a

• frozen prawns↗400g g

  (large North Atlantic ones are tender and juicy)

Step-by-step instructions

1. 1

   Heat the oil in a wok or deep frying pan. Toss in the onion, squeeze in the coriander purée and sprinkle over the crushed chillies to taste (go easy at this stage). Stir fry for 5 minutes until the onion is softened but not browned.

2. 2

   Pour in the tomatoes and 11⁄2 canfuls of hot water, add the tomato purée and sprinkle over the bouillon powder. Season well. Bring to a bubble, stirring, then lower the heat a little and let the sauce simmer for about 15 minutes until slightly reduced but still sloppy. While the sauce is simmering, break the noodles into a bowl and pour in enough boiling water to cover. Stir and set aside.

3. 3

   When the sauce is ready, drain the noodles and tip them into the sauce with the frozen prawns. Stir well and heat through for 2 minutes only – just to defrost and heat the prawns. Taste for seasoning and add more chilli flakes and a little sugar if you like. Serve in bowls with spoons and pass round chunky hot bread for scooping up the last of the sauce.