2.5 cm (1 inch) piece of fresh root ginger, peeled and roughly chopped
250 g (8 oz) large cooked peeled prawns
4 tablespoons smooth peanut butter
4 tablespoons light soy sauce
150 ml (1/4 pint) boiling water
50 g (2 oz) dried pineapple pieces, roughly chopped
Place the noodles in a heatproof bowl, cover with boiling water and leave to soak following the packet instructions until tender. Drain well and toss with the lime rind.
Meanwhile, heat the oil in a large wok or heavy-based frying pan and stir-fry the mangetout, chilli and ginger over a high heat for 2 minutes. Add the prawns and stir-fry for 2 minutes or until hot. Place the peanut butter, lime juice and soy sauce in a jug, add the measurement water and mix well. Pour into the pan and toss the ingredients together.
Add the drained noodles and pineapple pieces and gently toss to coat all the ingredients in the sauce. Serve immediately in warmed serving bowls.