Method

Bring a pan of water to the boil and add your egg noodles. Follow the instructions on the pack for cooking duration and quantity. When the noodles are done, drain them and refresh them in cold water to stop them cooking any further

Add the oil to a large frying pan and warm over a medium temperature

Add the red chilli and ginger to the pan and cook for a few minutes constantly stirring as you don't want to burn them.

Add the garlic to the pan and cook whilst stirring for a further minute

Add the prawns and begin to cook through, stirring all the time for another minute before adding in the tomato puree. Make sure the prawns are coated in the puree and cook for a few minutes or the puree will leave a bitter taste

Pour in the white wine and reduce the liquid down by about half before adding the coriander

Drain the cooked and cooled noodles, give a shake to get rid of excess water and add the noodles to the frying pan

Stir the noodle and prawn mixture for a few minutes over a low heat until the noodles are warmed through

You can mix the prawns and noodles in the frying pan to make sure the noodles are coated and the prawns are evenly distributed but occasionally a bowl is more useful.

When mixed together and warm, serve straight away