Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.

Meanwhile, cut the Tenderstem® broccoli into thirds. Trim the pak choi, then thinly slice widthways. Thinly slice the mushrooms.

Peel and grate the garlic (or use a garlic press).

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

When boiling, add the noodles and broccoli to the water and bring back to the boil. Cook until tender, 4 mins. 

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the mushrooms to the pan and season with salt and pepper. Cook, stirring, until starting to soften, 3-4 mins. 

Reduce the heat to medium-high and add the prawns.

Season with salt and pepper and stir-fry for 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Meanwhile, roughly chop the coriander (stalks and all). Crush the peanuts in the unopened sachet using a rolling pin.

Add the garlic, pak choi, ginger puree and red Thai style paste to the prawn pan. Cook until fragrant, 2-3 mins. 

Stir in the ketjap manis, soy sauce and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened slightly, 2-3 mins.

Once the sauce has thickened, add the cooked noodles and broccoli to the pan. Toss to coat in the sauce. 

Simmer until piping hot, 1-2 mins.

Remove from the heat, then stir through half the coriander.

Share your ultimate king prawn and mushroom noodles between your bowls. 

Garnish with the peanuts and remaining coriander.

Enjoy!