Silky Spicy Prawn Scissor-Cut Noodles

For the noodles: Add the flour, water and salt into a food processor or large bowl and blitz or stir together until a cohesive dough forms. Add 1 tbsp of water at a time if the dough is too dry. Place into a bowl, cover and let rest for 20-25 mins.

Meanwhile, remove the heads and shell from the prawns. Devein the prawns (optional) then set aside. Peel and thinly slice the garlic. Trim and thinly slice the spring onion.

Heat a generous glug of oil in a saucepan set over a medium-high heat. Once hot, add the prawn heads and shells and cook, stirring, for 4-5 mins until pink and fragrant. Add the garlic, spring onion whites and ⅔ of the gochujang then fry for one minute until the onion has softened. Pour in the water, making sure to scrape the bottom of the pan. Bring the mixture to a boil then turn the heat down to medium and leave it to simmer for 15-20 mins to infuse the flavours.

When the sauce cooking time is up, sieve out the solids then get the sauce back over a medium-high heat. Leave the sauce to bubble away until reduced by half. Meanwhile, bring a large pot of water to the boil.

To cook the noodles: Coat a clean pair of kitchen scissors with some oil. Snip 1cm-thick pieces of the dough into the boiling water and cook until they have floated up to the surface, stirring occasionally to prevent sticking. Drain the cooked noodles and reserve some noodle cooking water (see ingredients list for quantity).

Add the raw prawns into the sauce with the remaining gochujang, noodles and most of the reserved noodle water, stirring until the prawns are cooked and the sauce is silky, glossy and coats the noodles. Add a splash more noodle water if necessary. Taste and season with salt, pepper and lime juice.

Share the noodles and prawns into bowls and top with spring onions. Serve with any remaining lime wedges.