a) Boil a full kettle for the noodles.

b) Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

a) Pour the boiled water into a medium saucepan with  ½ tsp salt and bring to the boil.

b) Add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) Drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.

b) Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. Once cooked, transfer the prawns to a plate. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle. 

c) Add the diced chicken, onion and mushrooms to the (now empty) frying pan with an extra drizzle of oil. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

d) Stir-fry until cooked through and softened, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Add the garlic, turmeric and half the chilli flakes (add less if you'd prefer things milder) to the veg pan. Stir-fry for 1 min. 

b) Stir in the rice vinegar, soy sauce, hoisin sauce, sugar and water for the sauce (see pantry for both amounts).

c) Bring to the boil, then simmer until slightly thickened, 1-2 mins.  

a) Once the sauce has thickened, stir in the peas, noodles, sesame oil and prawns until well combined.

b) Stir-fry until piping hot, 1-2 mins. 

a) Divide the chicken, prawn and veg noodles between bowls.

b) Sprinkle over the remaining chilli flakes to finish.