Chop 2 garlic cloves finely, grate one tablespoon worth of ginger core, 1/2 of a lemons juice, a little lemon zest from the skin and 2 tbsp of extra virgin olive oil in a bowl.

Peel and chop head and tails off 8 raw tiger prawns put into bowl from step one mix together and add a sprinkle of salt and pepper cover and put in the fridge. Put timer on for 30minutes.

Chop your washed vine tomatoes in half and 5 spring onions 1/2 way up and put aside.

Put thin noodles in cold water when the timer is at 25minutes. Leave in cold water to soften.

Chop 1/2 red pepper (bell pepper) into strips.

Trim the ends for the fine green beans and wash.

Boil kettle enough water for boiling green beans.

Turn on hob on full heat when timer is on 8min, make Wok hot and add 2-3 tbsp extra virgin olive oil add a sprinkle of salt. After 1 minute add the tomatoes and spring onions, cook for 4 minutes consistently mixing.

Turn on another hob and add the water from kettle in a pot. Bring to boil add sprinkle of salt and cook fine green beans for 4 minutes (drain during next the step)

The timer will ring now so take bowl from step two out the fridge and add the mix to the wok. Turn hob down to a moderate heat. Cook prawn through 2minutes on each side.

Drain the noodles out the cold water then add to the wok mixing with the prawns and add a couple of splashes of soy sauce of your preference and stir fry for 5 minutes.

Turn up to full heat again.

Add red chopped bell pepper and stir fry and 1 more splash of soy sauce, cook 1 minute longer.

Now plate up and put fine green beans on top. Enjoy