• 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 and set aside. • Meanwhile, thinly slice carrot into half-moons. • Roughly chop Asian greens. • In a small bowl, combine garlic stir-fry sauce, soy sauce mix and the vinegar.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawn wontons until starting to brown, 1-2 minutes.
• Add the water (watch out, it may spatter!), then cover with foil or a lid.
• Cook until the water has evaporated and wontons are tender and heated through, 4-5 minutes. Transfer to a plate and cover to keep warm. 

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until tender, 4-5 minutes. • Add cooked egg noodles, Asian greens and sauce mixture, tossing until wilted and combined, 1 minute.

• Thinly slice long chilli. Divide garlic noodle stir-fry between bowls. Top with prawn wontons • Drizzle over sesame dressing. Sprinkle over crispy shallots and chilli (if using) to serve. Enjoy!