If you are craving a Chinese take away but are wanting to be healthy, this is the delicious dish for you. It’s quick, easy and absolutely full of flavour!

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Ingredients

• 180g of king prawns
• 60g baby plum tomatoes sliced in half
• 30g bok choy leaves
• 100g of sweetcorn (can be fresh, canned or frozen)
• Spring onion
• Fresh chili
• Dried chili
• 2 garlic cloves
• 1 nest of dry, medium egg noodles
• Fish sauce
• Dark soy sauce
• Miso paste
• Coconut cream / milk

Process

1. Warm a tbsp of oil to a non stick pot on a medium heat.
2. Add the garlic, a dusting of chilli flakes and the prawns, making sure each prawn is flat on the bottom of the pan. Cook for around 1.5 minutes, then turn each prawn.
3. Once prawns are pink all the way through, add to a bowl and set aside.
4. Add two tablespoons of fish sauce, two tablespoons of soy sauce, the tomatoes and the sweetcorn. If using fresh corn, cut the corn from the cob.
5. Fry together, stirring regularly for a few minutes.
6. Add around 500ml of boiling water and the miso paste. Stir until the paste fully dissolves.
7. Add the bok choy, noodles and turn the heat to high. Leave to simmer for 5 minutes with the lid on.
8. While waiting, slice the fresh chili as finely as you can and slice the spring onions in centimetre slices.
9. Add the prawns back into the pot and boil until the noodles are soft.
10. Serve and garnish with the fresh chili and spring onion.