• Peel and grate the garlic (or use a garlic press).
• Peel and grate the ginger (use a teaspoon to easily scrape away the peel).
• Halve, peel and thinly slice the onion.
• Chop the lime into 4 wedges. 
• Trim the courgette then quarter lengthways. Chop widthways into small pieces.

• Place a pan over high heat (without oil).
• When hot, add the courgette and cook until charred, 6-8 mins.
• Stir only every so often—this will result in the courgette picking up some nice colour.
• Once cooked, season with salt and pepper.

• Lower the heat to medium-high.
• Add the prawns, garlic, ginger and onion to the pan with a drizzle of oil.
• Fry until onion is softened and prawns are cooked, stirring regularly, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

• Carefully separate the noodles.
• Add them to the pan with the prawns.
• Cook until warmed through, 1-2 mins.

• Add the hoisin sauce and soy sauce to the pan.
• Carefully toss everything together to coat in the sauce. 
• Season to taste with salt, pepper and lime juice.

TIP: Add a splash of water if you feel it needs loosening.

• Divide the saucy prawn noodles between plates or bowls. 
• Serve with any remaining lime wedges alongside.