• Boil the kettle. • Roughly chop spring onion. Finely chop garlic. Thinly slice carrot and zucchini into half-moons. • In a small bowl, combine oyster sauce, sweet chilli sauce, fish sauce & rice vinegar mix, the soy sauce and water. TIP: Add less fish sauce if you're not a fan of it!

• Half-fill a medium saucepan with boiling water. • Add egg noodles and cook over medium-high heat until tender, 4-5 minutes. In the last minute of cook time, gently stir noodles with a fork to separate. • Drain and rinse noodles, then return to saucepan.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns, carrot and zucchini, tossing, until prawns are just pink and starting to curl up, 2-3 minutes. • Add ginger paste, garlic and spring onion. Cook, tossing, until fragrant, 1-2 minutes. • Add cooked noodles and sweet chilli mixture. Toss to combine, then remove from heat.

• Divide ginger prawn and sweet chilli stir-fry noodles between bowls to serve. Enjoy!