Pasta makes dinner so much simpler. Simply toss cooked pasta into any sauce of your choice, top with any combination of veggies or meat [leftovers work well here] and you have your evening meal under control within minutes. This holds true especially when you are too tired/lazy to cook yourself a proper meal and you’re also too tired/lazy to go out and buy food. Taken from BBC Good Food Everyday Pasta and Noodle Dishes, this cheat’s version of egg noodle pasta can be made as spicy as you like by adjusting the amount of chili to your taste or tolerance level.

SPICY PRAWN EGG NOODLE PASTA

Ingredients:

2 tablespoons olive oil

1 medium onion, roughly chopped

1 heaped tablespoon coriander purée

Pinch of crushed dried chilies, to taste

400g can chopped tomatoes with garlic

1 heaped tablespoon tomato purée

1 tablespoon vegetable bouillon powder

Half a 250g pack Chinese egg noodles

400g prawns, peeled and deveined

Method:

  • Heat the oil in a wok or deep frying pan. Toss in the onion, squeeze in the coriander purée.

  • Sprinkle over the crushed chilies to taste. Stir fry for 5 minutes until the onion is softened.

  • Pour in tomatoes and 1 1/2 cans water, add tomato purée and sprinkle over bouillon powder.

  • Season well. Bring to a bubble, stirring, then lower the heat a little and let the sauce simmer.

  • Cook for about 15 minutes until slightly reduced but still sloppy. Break noodles into a bowl.

  • Pour in enough boiling water to cover. Stir and set aside. When sauce is ready, drain noodles.

  • Tip them into the sauce with uncooked prawns. Stir well and heat through for 2 minutes only.

  • Taste for seasoning and add more chilli flakes and a little sugar if you like. Makes 2 servings.

Spicy Prawn Egg Noodle Pasta