Soba noodle and prawn salad with coriander and peanut pesto

Method

1. In a mini chopper or small food processor, whizz the coriander, peanuts, grated ginger, garlic, half the chopped chilli and the finely grated zest and juice of
   ½ lime to a rough paste. Add the 75ml oil and whizz again to combine.
2. Cook the soba noodles according to the pack instructions, then rinse well under cold running water to cool and remove any starchy residue that would make the noodles sticky. Put in a bowl and drizzle with sesame oil, tossing to coat.
3. Heat a large frying pan or wok with a drizzle of rapeseed oil and fry the prawns over a high heat for 2-3 minutes, turning, until pink and cooked through. Add to the noodles, then add another drizzle of rapeseed oil to the pan and stir-fry the vegetables over a high heat for 3-4 minutes or until just tender. Add to the noodles and toss everything together with the coriander pesto. Splash with soy sauce and squeeze over the juice from the remaining ½ lime.
4. Divide among bowls and top with the extra coriander leaves, chopped peanuts and chopped chilli. Serve with extra lime wedges on the side to squeeze over.