• Boil a large pot of salted water for the egg noodles.
• When the water is boiling, add the noodles and cook until softened, 4-6 mins.
• Drain in a sieve then return to the pot with a splash of oil. Toss to prevent sticking. 

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

• Trim half the cucumber (double for 4p). Quarter lengthways and chop widthways into small pieces. 
• Halve the chilli lengthways, deseed then finely chop.
• Trim and thinly slice the scallion.
• Zest and juice the lime.
• Pop the chopped cucumber, chilli (use less if you don't like spice) and scallion into a bowl. Add the lime juice and 1 tbsp oil (double for 4p). Season to taste with salt and pepper. Mix together then set aside.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the prawns and cook for 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

• While the prawns cook, trim the pak choi and thinly slice widthways.
• Peel and grate the garlic (or use a garlic press).
• Add the pak choi and garlic to the prawns and cook until softened, shifting as they colour, 3-4 mins.

• Remove the pan from the heat and add the teriyaki sauce.
• Gently stir to combine and coat the prawns evenly.
• Stir through the lime zest, taste and season with salt and pepper. Add a splash of water if the sauce is too thick.
• Add the noodles to the pan and gently toss to coat in the sauce.

• Divide the teriyaki prawn noodles between bowls.
• Top with the cucumber salad, pouring over any juices remaining in the bottom of the bowl.