a) Halve, peel and chop the red onion into 2cm pieces.

b) Trim and halve the carrot lengthways (no need to peel). Slice widthways into ½ cm thick half moons.

c) Halve the young pea pods widthways.

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

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

b) Once hot, add the onion and carrot and stir-fry until tender, 5-6 mins. 

a) Meanwhile, boil a full kettle.

b) Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins.

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

a) Next, drain the prawns and add them to the veg pan. IMPORTANT: Wash your hands and equipment after handling raw prawns. 

b) Stir-fry, 2-3 mins more.

c) Add the garlic, ginger puree, pea pods, hoisin sauce, soy sauce, rice vinegar, Worcester sauce and water for the sauce (see pantry for amount) to the prawns.

a) Stir and bring to the boil, then reduce the heat slightly and simmer for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

b) Once cooked, add the egg noodles to the prawn pan and toss to coat in the sauce.

c) Taste and season with salt and pepper if you feel it needs it. Add a splash of water if it looks a little dry.

a) When everything's ready, share the prawn noodle stir-fry between your serving bowls.