Thai Prawn Poke Bowl

Place the noodles into a bowl, add boiling water, cover, and let it soak for 5 minutes. Then drain.

Heat a pan to smoking hot. Add 2 tbsp of peanut oil.

Add the shiitaki mushrooms and sauté until golden brown on the outside.

Season with salt and pepper.

Heat a griddle pan to smoking hot. Add 1 tbsp peanut oil.

Grill the pak choi halves on both sides until slightly charred on the outside and crunchy all the way through.

Set aside to cool, then slice diagonally.

Heat a pan to medium heat. Add the rest of the peanut oil and half of the spring onions.

Sauté until golden brown, then add the Thai curry paste.

Add a little water to prevent the paste from burning. Cook the paste for about 2 minutes.

Add the coconut cream, stir, and bring to a boil. Then turn down to simmer the sauce until reduced.

Add the prawns and cook on both sides until just pink. Be careful not to overcook them.

Arrange all the ingredients in a way that all the colors are visible, starting with the rice noodles, then red cabbage, cucumber, pak choi, and shiitaki mushrooms.

Place the prawns on top and drizzle the Thai curry sauce over the bowl.

Garnish with the rest of the spring onions, coriander, and toasted sesame seeds.