• Peel and grate the garlic (or use a garlic press).
• Peel and grate the ginger (use a teaspoon to easily scrape away the peel).
• Halve, peel and thinly slice the onion.
• Quarter the lime. Trim the green beans.
• Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

• Place a pan over medium-high heat with a drizzle of oil.
• Fry the gyoza until golden, 4-6 mins. Add a splash of water, cover and cook for 2-3 mins more. Remove once cooked.
• Add the carrot and green beans and fry until starting to char, 4-5 mins.

• Add the prawns, garlic, ginger and onion to the pan with another drizzle of oil.
• Fry until onion is softened and prawns are cooked through, stirring regularly, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

• Once the prawns have cooked, carefully separate the noodles.
• Add them to the pan with the prawns.
• Cook until warmed through, 1-2 mins.

• Add the hoisin sauce and soy sauce to the pan.
• Carefully toss everything together to coat in the sauce. 
• Season to taste with salt, pepper and lime juice.

TIP: Add a splash of water if you feel the sauce needs loosening.

• Divide the hoisin prawn noodles between deep plates or bowls. 
• Arrange the gyoza on top.
• Serve any remaining lime wedges alongside for squeezing over.