• Boil a large pot of water for the udon noodles.
• Add the noodles then lower heat to medium-high and cook until warmed through, 1-2 mins.
• Once cooked, drain in a colander or sieve and pop into a bowl.
• Drizzle with oil and stir through to stop them sticking together. Keep covered.

TIP: If you're in a hurry you can boil the water in your kettle.

• Meanwhile, return the pot (filled with water for the broccoli) to a high heat.
• Cut the broccoli into florets (like small trees). Halve any large florets.
• Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
• Cook the broccoli in the boiling water for 3 mins. Drain and rinse under cold water.

• Halve the lime, squeeze the juice and set aside. Roughly chop the peanuts. Halve, peel and thinly slice half the onion (double for 4p).
• Meanwhile, make your dressing in a bowl by mixing well 1 tbsp oil (double for 4p), the soy sauce, balsamic vinegar, honey, lime juice and half the grated ginger.
• Add the chopped peanuts.

• Heat a drizzle of oil in a large pan on high heat.
• Fry the onion and broccoli for 6-8 mins.
• Add the garlic and the remaining ginger at the last minute. Season with salt and pepper.
• Transfer from pan and set aside (covered).

• In the (now empty) pan, heat a drizzle of oil.
• Once hot, add the prawns.
• Season with salt and pepper and cook for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
• Remove pan from heat.

• Divide the noodles between plates and place the broccoli on top.
• Garnish with the prawns and drizzle with the ginger lime dressing.