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

Peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces.

Trim the green beans and cut into thirds.

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

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

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

Add the onion to the pan and stir-fry until softened, 4-5 mins.

Stir in the garlic and Chinese Five Spice and fry until fragrant, 1 min more.

Once fragrant, stir through the Szechuan paste, soy sauce, rice vinegar, tomato ketchup, honey and water (see pantry for all three amounts).

Simmer until thickened slightly, 1-2 mins. 

Drain the prawns, then stir them into the sauce and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Once the prawns are cooked, stir through the noodles and green beans. Toss to coat in the sauce and simmer until piping hot, 1-2 mins. Add a splash of water if you feel it needs it. 

Share the prawn noodles between your serving bowls.

Sprinkle over the chilli flakes to finish (add less if you'd prefer things milder).

Enjoy!