Prawn mee goreng

Serves four

4 tbsp sunflower oil
1 onion, peeled & diced
1 piece ginger, peeled & grated
1/2 tsp chilli powder
2 tbsp sugar
1 tsp salt
1 kumara, washed, diced & blanched
400g small prawns, peeled
1 punnet snowpea sprouts
Handful coriander, roughly chopped
1 cup cashew nuts, toasted & crushed
200g dried egg noodles, softened in boiling water
2 eggs, beaten

In a wok, heat the oil, add the onion, ginger, chilli powder, sugar and salt and stir-fry together for about four minutes.

Add the kumara and prawns, stir-fry for 2 minutes. Add the snowpea sprouts, coriander, cashew nuts and drained noodles, stir-fry for a further two minutes.

Push the mixture to the side, and pour in the egg. Move the mixture over the top of the egg, allow to set for one minute then fold through each other. Serve in deep bowls and squeeze over a little lemon juice.