Dean has an aromatic and zingy Flash in the Pan dish today that takes around 25 minutes to cook from packet to plate.
He's making a Thai Noodle Soup with fresh prawns, lemongrass and fresh herbs!
1 pack egg noodles
200g raw prawns shelled
150g oyster mushrooms sliced
1 thumb sized piece ginger peeled
1-2 red chillis deseeded
1 onion peeled and roughly diced
4 cloves garlic peeled
1 stick of lemongrass
1 litre chicken stock
2 tbs brown sugar
1 tbs soy sauce
Juice 1-2 limes
6 spring onions finely sliced
Fresh mint for serving
1. Place the ginger, chilli, garlic, onion and soy sauce into a small blender and blitz to make a fine paste. Bash the lemongrass and add to the pan along the paste and fry in some vegetable oil for 3 to 4 minutes over a medium heat.
2. Add the stock and bring to the boil, add the sugar then reduce the heat to a simmer and cook for 10 minutes to allow the flavours to infuse.
3. Meanwhile boil the egg noodles for 3 to 4 minutes, drain then set aside.
4. Add the mushrooms to the stock and cook for 2 to 3 minutes then add prawns and cook until the prawns are just pink, this should take around 3 minutes, squeeze in the lime juice to taste. Portion the egg noodles between four bowls then ladle the broth on top, garnish with fresh mint and sliced spring onion and some more chilli if you like it hot!