Fish recipes: Crispy Prawns with Chinese Noodle Stir-fry

400g Chinese egg noodles

2 tsp sesame oil

3 tbsp groundnut oil

375g raw, peeled large tiger prawns or about 24 small prawns, split in half lengthways if large

3 tbsp plain flour

2 cloves garlic, peeled and chopped

2 tsp finely chopped root ginger

1 red chilli, deseeded and chopped

1 carrot, peeled and cut into strips

110g green beans, topped and tailed and halved

2 tsp dark soy sauce

1 tsp caster sugar

Bunch of spring onions, trimmed and cut into strips

110g beansprouts

2 tbsp roughly chopped peanuts, toasted

Salt and ground black pepper

Bring large saucepan of water to boil with 1 tsp salt and cook noodles 3-4 minutes or following pack instructions, until tender. Drain well and return to pan. Drizzle sesame oil over and toss to coat. Cover noodles and set aside in pan.

Pour 2 tbsp of groundnut oil into a wok or large frying pan on a medium-high heat. Season prawns with salt and pepper and toss in flour to coat lightly, shaking off excess. Fry prawns 2-3 minutes until golden and cooked through. Set aside to keep warm, but do not cover.

Add remaining groundnut oil to wok or pan. When hot, add garlic and ginger and sautéabout 30 seconds until just golden. Tip in chilli, carrot and beans and sauté a further 3-4 minutes. Season with soy sauce and sugar. Add the noodles and all but a handful of each of the spring onions and beansprouts and stir-fry for 1 minute more.

To serve, divide the noodle stir-fry between warm plates or bowls. Arrange the prawns on top and sprinkle remaining spring onions and beansprouts on top. Scatter with the toasted peanuts and serve immediately.