• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add egg noodles to saucepan over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse with cold water and set aside.

• Meanwhile, thinly slice carrot into half-moons. Slice capsicum. Finely chop garlic. Thinly slice spring onion. Set aside. • In a small bowl, combine oyster sauce, the brown sugar, the soy sauce and the water. Set aside. • In a medium bowl, whisk the egg and a pinch of salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and capsicum, tossing, until tender, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. • Stir in egg mixture and cook, stirring, until cooked through, 1 minute. Transfer to a bowl.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing in batches, until pink and starting to curl up, 3-4 minutes. • Add ginger paste (see ingredients) and Southeast Asian spice blend, and cook until fragrant, 1 minute.

• To the prawns, add oyster sauce mixture and cook, stirring, until bubbling, 1 minute. • Remove pan from heat. Return veggies and noodles to the pan, tossing, until combined and heated through. Season to taste.

• Divide prawn Singapore-style noodles and veggies between bowls. • Garnish with spring onion to serve. Enjoy!