1 pack (250 g) fine egg noodles
1 red chilli, deseeded and finely sliced
1 pack bok choi, sliced
2 carrots, peeled, then cut into fine strips with a vegetable peeler
2 spring onions, finely sliced
Handful of green beans, finely sliced
2 cloves garlic, crushed
1 litre chicken or veg stock (cube is fine)
1 tbsp soy sauce
1 tbsp fish sauce
3 tbsp Belvoir Lime & Lemongrass Cordial
1 pack (300 g) frozen prawns, defrosted
Fresh coriander and mint, chopped
1. Firstly, prepare all the ingredients: deseed and chop the chilli, prepare the vegetables and crush the garlic.
2. Cook the noodles according to the packet instructions.
3. In a separate large pan, heat the stock in a large pan and stir in the garlic, soy sauce, fish sauce and Belvoir Lime & Lemongrass Cordial, then add in all the vegetables. Finally, add in the prawns. Cook for a few minutes until the vegetables have softened.
4. Drain the noodles and divide between four bowls, then just ladle over the soup. Garnish with fresh herbs and serve immediately.
Recipe courtesy of Belvoir