Keep the flavour and ditch the belly fat with these quick, delicious lunches from Michelin-starred chef Adam Gray

Chilli and lime prawns

INGREDIENTS

• 200g glass noodles

• 1 carrot, peeled and cut into fine strips

• 1 cucumber, peeled, seeds removed and cut into fine strips

• 1 large red chilli, seeds removed and cut into fine strips

• 100g bean sprouts

• 100ml sesame oil

• 400g peeled tiger prawns

• ¼ bunch fresh Thai basil, roughly cut

• Sesame seeds

DRESSING INGREDIENTS

• 2tbsp light brown sugar

• 2tbsp fish sauce

• 1 large red chilli, seeds removed and finely chopped

• 60ml lime juice

• 1 garlic clove, peeled and finely chopped

TO MAKE

1 For the chilli dressing stir the sugar, fish sauce and lime juice in a bowl to dissolve the sugar. Stir in the chopped chilli and garlic, and then set aside.

2 Cook the glass noodles as instructed on the packet, drain well and leave to cool.

3 Heat a wok to a high heat; add the sesame oil and the raw tiger prawns. Cook the prawns for two to three minutes on each side until they start to turn bright pink.

4 Add the chilli dressing to the wok and cook until it starts to coat the prawns and become a little sticky.

5 Add the carrot strips, bean sprouts and chopped Thai basil and cook for a further minute, so all the ingredients are coated in the dressing.

6 Place the glass noodles into small serving bowls and spoon the prawns and dressing over the noodles.