Prawns, Wontons & Egg Noodle Soup

• In a medium heatproof bowl, combine ginger paste, sesame seeds, chilli and a pinch of salt and pepper. • In a large saucepan, heat olive oil (2 tbs for 2 people / 1/4 cup for 4 people) over high heat, until just smoking, 30 seconds, then carefully pour the oil over the ginger mixture. • Add pantry staple soy (1tbs // 2tbs). Mix well and set aside. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a plate.

TIP: The hot oil will bubble up and 'cook' the ginger.

• Boil the kettle. • Return saucepan to high heat with a drizzle of olive oil. Cook pea pods, tossing, until just tender, 3-4 minutes. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people), chickenstyle stock powder and oyster sauce and bring to the boil. • Add prawn & chive wontons and lime zest and cover. Reduce to a simmer and cook until tender, 4-5 minutes. • Stir in egg noodles, cooked prawns and Asians greens until just wilted, 1 minute.