Prawn, cabbage and sichuan pepper stir-fry

Ingredients

• Rapeseed oil for frying
• 1 red pepper, finely sliced
• 1 onion, finely sliced
• ½ broccoli head, cut into florets
• ¼ savoy cabbage, shredded
• 200g chestnut mushrooms, sliced
• 300g fresh (or cooked) medium egg noodles
• 350g sustainable raw peeled king prawns
• 200g firm tofu, cut into 1cm slices
• 200g beansprouts, soaked in cold water for a few minutes to refres
• Lime wedges to serve

For the dressing

• 1 garlic clove, crushed
• 1 tsp sichuan pepper, finely ground in a pestle and mortar
• 1 red chilli, finely chopped
• 3 tbsp shaoxing rice wine (from the world food section of large supermarkets)
• 4 tbsp soy sauce, plus extra
• 1 tbsp honey
• 2cm piece fresh ginger, grated