• Boil the kettle.
• Roughly chop Asian greens. Thinly slice capsicum and spring onion.
• In a medium bowl, combine seasoning blend and cornflour. Pat peeled prawns dry with paper towel, then add to the spiced flour. Toss to coat.

• Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
• Drain, rinse and set aside.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Add capsicum and cook, until tender, 5-6 minutes.
• Add Asian greens and ginger paste and cook, until just wilted and fragrant, 1-2 minutes.
• Reduce heat to medium, then add cooked egg noodles, Sichuan garlic paste and a splash of water, tossing, until well combined. Season with pepper, transfer to a serving bowl and cover to keep warm.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook chicken & coriander dumplings, 2-3 minutes on each side, until pastry is golden and cooked through.

TIP: Ensure filling is piping hot before serving

• While the dumplings are cooking, in a second large frying pan, heat a drizzle of olive oil over medium-high heat.
• When the oil is hot, pick up the prawns using tongs and shake off any excess flour back into the bowl.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.

• Bring everything to the table. Divide ginger Sichuan noodle stir-fry, Cantonese-style salt and pepper prawns and chicken dumplings between plates. Garnish with spring onion and serve with soy sauce mix. Enjoy!