On our return from holiday I was rummaging through the cupboards and freezer to find something to prepare for lunch the next day.
Cook the noodles according to the instructions on the packet. Drain and refresh with cold water. Drain again and put to one side
Place the fine beans in a pan of boiling salted water for 4 mins . Drain and refresh in very cold water (iced if possible). Drain again and put to one side
When ready to cook. Heat a wok (or large frying pan) and add half of the oil. Put the langoustines in the pan and cook for a couple of minutes, tossing them in the pan all the time. When they turn pink remove from the pan and put to one side
Add the rest of the oil to the pan and, when hot, add the peppers, chillies, garlic, ginger and spring onion. for approximately 3 minutes while tossing the pan. Add the fine beans and prawns and cook for a further minute until the prawns turn pink
Mix the sauce ingredients in a small bowl. Add the noodles to the pan and then the sauce. Stir continuously and then add the langoustines. Thoroughly heat through.
Serve in bowls garnished with the chopped coriander and wedges of lime