A classic oriental dish combining exotic flavours. Perfect for a light evening meal.
Cut the baby corn into quarters lengthways. Zest and juice the lime. Peel and finely slice the onion. Dice the chilli and the garlic. Peel the ginger and grate finely. Thinly slice the courgette. Pick and chop the coriander.
Remove the heads and shells from the prawns. Make an incision along the spine and remove the black vein.
Bring a pan of water to the boil. Place the noodles into a heat-proof bowl and pour the boiling water over the noodles. Leave the noodles in the water until they become soft. Drain the water from the noodles and set aside.
Heat the sesame oil in a wok until hot. Add the onion to the wok and fry over a high heat for about 1 minute. Add the ginger and chilli and cook for a further 30 seconds. Add the prawns and cook for about 1 minute, then add the sweetcorn and cook for another 30 seconds. Add the courgette and garlic and continue cooking for a further 30 seconds. Add the soy and fish sauce and cook for about a minute before adding the cooked noodles; stir in well. Finish with the lime zest, juice and coriander.
Serve in bowls with a sprig of coriander.
«Chicken or pork can be used for this recipe instead of prawns. Make sure that the chicken or pork is sliced thinly.»