a) Bring a large saucepan of water to the boil with ½ tsp salt for the noodles.

b) When boiling, add the noodles to the water and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

a) Meanwhile, trim the green beans, then cut into thirds.

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

c) Peel and grate the garlic (or use a garlic press). Zest the lime, then cut into wedges.

d) Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the green beans and sliced pepper, stir-fry until tender, 4-5 mins. 

c) Stir in the garlic and stir-fry until fragrant, 30 secs.

a) Stir the bulgogi, soy sauce and water for the sauce (see pantry for amount) into the veg, then bring to the boil.

b) Stir in the prawns and cook for another 5-6 mins until the veg is tender and the prawns are cooked through. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

a) Once the prawns are cooked, add the noodles and a squeeze of lime juice to the sauce. 

b) Toss to coat the noodles in the sauce, stirring frequently until everything is piping hot, 1-2 mins.

c) Taste and add more salt, pepper and lime juice if needed. Add a splash of water if you feel it needs it.

a) Share the bulgogi prawn noodles between your bowls.

b) Sprinkle over the lime zest and serve any remaining lime wedges alongside for squeezing over.