Hot and Sour Pork and Prawns with Ramen Noodles

Serves 2.

125g (5oz) ramen noodles

1 tbsp vegetable oil

125g (5oz) minced pork

6 button mushrooms, sliced

Bunch of spring onions, cut into 6cm (2½in) lengths

100g (4oz) raw, peeled prawns

2 red chillies, deseeded and finely-sliced

2 garlic cloves, peeled and minced with a little salt

2 tsp muscovado sugar

1 tbsp fish sauce (nam pla)

1 tbsp rice vinegar

2 handfuls of beansprouts

2 tbsp roughly-chopped coriander leaves

1 lime, halved

Cook the noodles according to the instructions on the packet, drain and refresh under cold water.

Heat the oil in a hot wok and stir fry the pork for 3 minutes, then add the mushrooms, spring onions, prawns, chillies, garlic, sugar, fish sauce and rice vinegar. Stir-fry for a further 3 minutes.

Add the noodles and toss to ensure that everything is well combined.

Divide between 2 bowls and serve topped with the beansprouts and coriander and a lime half to squeeze over.