Ingredients

· 300 g dried egg noodles

· 1 small pack basil

· 1 cup coriander leaves

· 75 g peanut

· 4-5 red chillies

· Zest and juice of 1 lime

· 2 tablespoons sesame oil

· 2 tablespoons olive oil

· 400 g prawns

Method

Put the noodles in a bowl, and then pour over enough boiling water to cover. Set aside and wait for the noodles to reach an al dente texture. Meanwhile, put the basil, coriander, peanuts, red chillies, lime zest and juice, sesame oil, one tablespoon of olive oil, two tablespoons of water and a pinch of salt in a food processor and whizz into a pesto. Heat the remaining oil in a non-stick pan and quickly stir-fry the prawns for five minutes, then stir in the pesto. Drain and add the noodles, season with black pepper and mix well, so that the noodles are completely coated in the pesto. Spoon the noodles into bowls, squeeze over extra lime juice and sprinkle over coriander, if you like.