Name: Greenest coconut prawn noodles
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1 tbsp vegetable oil -; 2cm chunk ginger , peeled and roughly chopped -; 1 garlic clove , chopped -; 1 green chilli , chopped -; ½ small pack coriander , stalks and leaves separated, stalks chopped -; 130g (any or a mix of) spinach , rocket and watercress -; 400ml can coconut milk -; 180g raw king prawns -; 150g straight to wok noodles (we used rice noodles or use dried and cook for 2 mins less than the cooking time) -; ½ lime , juiced -

Ingredients for - Greenest coconut prawn noodles

1. 1 tbsp vegetable oil

2. 2cm chunk ginger , peeled and roughly chopped

3. 1 garlic clove , chopped

4. 1 green chilli , chopped

5. ½ small pack coriander , stalks and leaves separated, stalks chopped

6. 130g (any or a mix of) spinach , rocket and watercress

7. 400ml can coconut milk

8. 180g raw king prawns

9. 150g straight to wok noodles (we used rice noodles or use dried and cook for 2 mins less than the cooking time)

10. ½ lime , juiced

How to cook deliciously - Greenest coconut prawn noodles

1 . Stage

Heat the oil in large saucepan over a medium heat. Add the ginger, garlic, chilli and coriander stalks and fry with a pinch of salt until softened, about 3 mins. Add the greens and most of the coriander leaves, stir until wilted, then tip the contents of the pan into a blender with the coconut milk and 150-200ml water. Blitz until smooth and bright green. Or, if you have a stick blender, use it to blitz all the ingredients in the pan.

2 . Stage

Tip the sauce back into the pan, season and bring to the boil. Add the prawns, noodles and the lime juice and cook for 4-6 mins until the prawns have turned pink – by this time the noodles should be perfect. Ladle into two bowls and top with the remaining coriander.