Ingredients:
400g peeled tiger prawns or white fish 1 green chilli, finely chopped 3 garlic cloves, finely chopped 30g coriander, finely chopped juice of 1 lime 2 tbsps fish sauce 2 tsps coconut oil 20g fresh ginger, grated 4 spring onions, sliced finely 1 red bell pepper, sliced finely 30g mushrooms (any variety), sliced 100g beansprouts 1 tbsp light soy sauce 75g rice noodles per person (uncooked weight) wedge of lime to serve
SERVES 2

Method:
Put the prawns or white fish in a bowl.
In a separate bowl, mix together the chilli, garlic and half of the coriander. Add the fish sauce and half of the lime juice, then pour the contents over the prawns / white fish.
Heat half of the oil in a wok. Add the ginger and spring onions and fry for one minute. Add the red pepper and mushrooms and fry for 1 minute. Add the beansprouts and mix together until they start to wilt. Add the soy sauce, season with black pepper, then transfer everything to a serving dish.
Heat the remaining oil in the wok and add the prawns / white fish, lifting them out of the marinade. Cook, stirring for 3 minutes until the prawns turn pink, or until the white fish is cooked thoroughly.
Add the marinade, stirring continuously, and cook for 45 seconds. Add the noodles and cook according to pack instructions. Pour the contents of the wok over the vegetables. Sprinkle over the remaining coriander leaves and add the lime juice. Serve with a wedge of lime.
Consume immediately.