Prawn and udon stirfry

After my very exciting and very eventful trip to the supermarket, I whipped up a super-simple stirfry for lunch. Start to finish, ten minutes, and delicious.

Prawn and udon stirfry for one

• Handful of cooked peeled prawns


• 1 packet longlife udon rice noodles (in the non-refrigerated section)


• Handful green beans, trimmed


• Chopped ginger and garlic


• Chili oil and sesame oil for sprinkling


• Light soy sauce


• Peanut oil

Heat a little bit of peanut oil in a wok or pan to medium-high heat. Throw in the chopped ginger, cook for 30 seconds. Add prawns and garlic. Avoid stirring too much, so that the prawns can become slightly browned and sticky. Insert beans and cook until the prawn juice has evaporated and greens are bright, but still crunchy. Tip out the prawns and beans into a serving bowl. Return pan to heat. Rinse the noodles under running water quickly, to loosen them up and get rid of any preservative flavours. Add a scrap more peanut oil if necessary, then fry the noodles over high heat for about 4 minutes. Again, don't stir too much. Add a splash of soy to the noodles. Noodles will become chewy and toothsome with crispy sides. Stir the noodles through the prawn mix: sprinkle with chili and/or sesame oil to serve. Bit of chopped coriander would be good too.