Prawn noodle soup

• Frozen cooked prawns250g
• Medium egg noodles250g
• Stock cubes (12 pack)2
• Soy sauce30ml
• Fresh ginger15g
• Garlic (4 bulbs, approx 40 cloves)2
• Frozen chopped spinach150g
• Spring onions (bunch)1
• Free range eggs (15 pack)4
• Beansprouts150g

Plus salt and pepper. About £4.94 for the amounts used.

Method

1. 1

   Boil 4 eggs for 7 minutes, then cool, peel and halve. Defrost 250g prawns following the pack.

2. 2

   Dissolve 2 stock cubes in 1.5 litres boiling water with 2 tbsp soy sauce, 15g grated ginger and 2 crushed garlic cloves. Simmer for 5 minutes.

3. 3

   Add 250g noodles and 150g frozen spinach and cook for 4 minutes, adding the prawns and 150g beansprouts for the last 2 minutes.

4. 4

   Ladle into bowls and top with the eggs and sliced spring onions.