A staple in our house hold and I promise you, there is nothing wrong with buying a few ready prepared ingredients when time is short but a healthy homemade meal is a must. I regularly buy pre cooked rice noodles, prepared spaghetti vegetables and prodded edamame beans. By the time babies are in bed and another load of washing is on its already 8.15pm. This dinner will be cook, eaten and washed up by 9 ( providing I can find all the ingredients and hubby hasn’t lost his sports kit for tomorrow’s squash match) Allowing me just enough time to watch bit of Rick Stien before bed beckons. 

350g vermicelli rice noodles or glass noodles

2 tablespoons vegetable oil

4cm piece of fresh ginger, peeled and cut into match sticks.

4 garlic cloves, peeled and thinly sliced

1 medium hot green or red chillies, sliced

8 spring onions (including the green part), sliced

2 red peppers, deseeded and sliced

100g podded edamame beans

1 handful of bean sprouts

250g Tiger Prawns, peeled and deveined

3 eggs, beaten

4 tablespoons soy sauce

3 tbsp Sweet Chilli Sauce

To serve (optional)

Sliced red chilli

Cook the vermicelli or glass noodles as per the packet instructions. (If you have bought fresh noodles from the chilled section, you don’t need to do this.)

Heat up a wok or large frying pan and add half the vegetable oil. Once hot, add the Chilli, ginger and garlic and the white parts of the spring onions (reserve the green tips for later) and the sliced peppers. Cook these for a few 2-3 minutes before adding the prawns, sliced pepper and the edamame beans. Cook for a further 4-5 minutes.

Scoop this from your pan or wok into a bowl and set aside.

Add the remaining oil to the pan, ensure it is really hot, then add in all the beaten egg. Leave the egg to set in the pan for 20–30 seconds or so before you start to scramble using a wooden spoon. Once the egg is all thoroughly cooked (this will take about 2 minutes), add the spring onion-and-prawn mix back into the wok along with the cooked noodles. Add the soy sauce, the sweet chilli and the remaining green parts of the spring onions. Stir well and dish out.

Garnish with freshly torn coriander and a wedge of lime, if you wish.