• Boil a large pot of salted water for the noodles.
• When the water is boiling, add the noodles and cook until warmed through, 1-2 mins.
• Drain in a sieve then return to the pot (off the heat) 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. 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 cucumber, chilli (use less if you don't like spice) and scallion into a bowl along with 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 your hands and equipment after handling raw prawns. The 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 for 3-4 mins, shifting as they colour.

• Remove the pan from the heat and add the teriyaki sauce and noodles.
• Gently toss to combine and coat the prawns in the sauce.
• Stir through the lime zest and season with salt and pepper.

• Serve the prawn noodles in bowls.
• Top with the cucumber salad (including the juices from the bowl).