• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles 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 spring onion. • In a small bowl, combine oyster sauce, the brown sugar, the soy sauce and the water. 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 high heat. Cook carrot & zucchini mix, tossing, until tender, 4-5 minutes. Add garlic paste and cook, until fragrant, 1 minute. • Reduce heat to medium-high. Stir in egg mixture and cook until cooked through, 1 minute. Transfer to a bowl, season and set aside.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 5-6 minutes. • Add ginger paste (see ingredients) and Southeast Asian spice blend, and cook until fragrant, 1 minute.

• To pan with prawns, add sauce mixture and cook, until bubbling, 1 minute. • Remove pan from heat and return veggies and noodles, tossing until combined. Season to taste. • Divide prawn Singapore-style noodles and veggies between bowls. • Top with spring onion to serve. Enjoy.