Greenest coconut prawn noodles

• vegetable oil↗1 tbsp tbsp
• ginger↗2cm chunk cm chunk

  peeled and roughly chopped

• garlic clove↗1

  chopped

• green chilli↗1

  chopped

• coriander½ small pack

  stalks and leaves separated, stalks chopped

• (any or a mix of) spinach130g g

  rocket and watercress

• coconut milk↗400ml can ml

  can

• raw king prawns↗180g g
• straight to wok noodles150g g

  (we used rice noodles or use dried and cook for 2 mins less than the cooking time)

• lime↗½

  juiced

Step-by-step instructions

1. 1

   Heat the oil in large saucepan over a medium heat. Add the ginger, garlic, chilli and coriander stalks and fry with a pinch of salt until softened, about 3 mins. Add the greens and most of the coriander leaves, stir until wilted, then tip the contents of the pan into a blender with the coconut milk and 150-200ml water. Blitz until smooth and bright green. Or, if you have a stick blender, use it to blitz all the ingredients in the pan.

2. 2

   Tip the sauce back into the pan, season and bring to the boil. Add the prawns, noodles and the lime juice and cook for 4-6 mins until the prawns have turned pink – by this time the noodles should be perfect. Ladle into two bowls and top with the remaining coriander.