Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.

When boiling, add the noodles to the water and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

Meanwhile, trim the pak choi, then thinly slice widthways.

Peel and grate the garlic (or use a garlic press). Cut the lime into wedges.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the garlic and stir-fry until fragrant, 30 secs.

Stir the bulgogi sauce and water for the sauce (see pantry for amount) into the garlic, then bring to the boil.

Stir in the prawns and cook for another 3-4 mins.

Next, add the carrot ribbons and pak choi to the pan. Simmer until the prawns are cooked through and the veg is tender, 2-3 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Once the prawns are cooked, add the noodles and a squeeze of lime juice to the sauce. 

Toss to coat the noodles in the sauce, stirring frequently until everything is piping hot, 1-2 mins.

Taste and add more salt, pepper or lime juice if needed. Add a splash of water if you feel it needs it.

Share the bulgogi prawn noodles between your bowls.

Serve any remaining lime wedges alongside for squeezing over.

Enjoy!