Step 2

Heat 1 tbsp oil in a wok. Add the ginger and spring onions and fry for 1 minute. Add the red pepper and fry for 1 minute until it starts to soften.

Step 3

Add the water chestnuts and beansprouts and toss until the beansprouts begin to wilt. Add the soy sauce and a generous grind of black pepper. Tip into a serving dish.

Step 4

Heat the remaining oil in the wok. Add the prawns, lifting them out of their marinade. Toss for 1–2 minutes until pink. Pour in the marinade and swirl the wok quickly, then tip the whole lot onto the vegetables.

Step 5

Snip over the coriander leaves and sprinkle with the remaining lime juice. Serve over rice noodles with extra lime wedges.