Speedy King Prawn & Pineapple Stir-Fry

Boil a kettle

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Remove your pineapple from the can (save the can and juice for later!) and chop into quarters

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot add the chopped pepper and pineapple quarters with a pinch of salt and cook for 4-5 min or until the pineapple has slightly caramelised

Meanwhile, peel and finely slice (don't chop!) your garlic

Add your medium egg noodles to a pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-6 min or until cooked with a slight bite

Once done, drain and set aside reserving a cup of starchy noodle water

Lower the heat to medium-high and add the sliced garlic and your chilli flakes to the pan (can't handle the heat? Go easy!) and cook for 1-2 min or until softened

While the garlic is softening, add your soy sauce and toasted sesame oil to the can with the reserved pineapple juice – this is your pineapple stir-fry sauce

Once the garlic has softened, add your cornflour to the pan and give everything a good mix up

Add your king prawns and pineapple stir-fry sauce to the pan and cook for 4-5 min or until the prawns are cooked through and the sauce is nice and sticky

While the prawns are cooking, trim, then slice your spring onion[s] on the diagonal

Add the drained noodles to pan with a splash of the reserved starchy noodle water to loosen the sauce and stir everything together – this is your speedy king prawn & pineapple stir-fry