a) Bring a large saucepan of water to the boil with ½ tsp salt for the noodles. 

b) Meanwhile, halve the baby corn lengthways.

c) Cut the young pea pods into thirds.

d) Peel and grate the garlic (or use a garlic press). 

a) When boiling, ddd the udon noodles to the water and cook until warmed through, 1-2 mins.

b) Once the noodles are cooked, drain in a sieve and run under cold water to stop them sticking together.

c) In a small bowl, combine the hoisin, soy and water for the sauce (see pantry for both amounts). Set aside.

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

b) Once hot, add the prawns and baby corn.

c) Stir-fry until the prawns are cooked through and the corn has softened, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

a) Add the pea pods and garlic to the prawns. Stir-fry until fragrant, 1 min.

b) Stir in the sauce from the bowl. 

a) Add the cooked noodles to the stir-fry.

b) Mix well to combine and simmer until everything's piping hot and the sauce has thickened slightly, 2-3 mins.

c) Stir in the sweet chilli sauce, then taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

a) Share the hoisin prawn udon noodles between your bowls.

b) Sprinkle over the sesame seeds to finish.