• Boil the kettle. Half-fill a medium saucepan with boiling water. 
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to 
separate, until tender, 4-5 minutes. 
• Drain, rinse and set aside. 
• Meanwhile, slice lime into wedges. 
• Roughly chop Asian greens.
• Trim ends of asparagus.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook tail-on prawns, tossing, until pink and starting to curl up, 3-4 minutes. 
• Remove pan from heat, then stir in sweet chilli sauce and a splash of water, until 
combined. Transfer to a plate and cover to keep warm. 

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook asparagus, tossing until tender, 5-6 minutes. • Add Asian greens, satay seasoning, sesame oil blend, garlic paste and ginger paste and cook, until fragrant, 1 minute. • Add cooked egg noodles, oyster sauce, the brown sugar, water and a squeeze of lime juice, tossing, until well combined, 1 minute. Season with pepper.

• Divide ginger noodle stir-fry between bowls. Top with Thai assam prawns. • Sprinkle over crushed peanuts and tear over coriander to serve. • Serve with any remaining lime wedges. Enjoy!