• Boil the kettle. Half-fill a medium saucepan  
with boiling water.
• Cook egg noodles over medium-high heat, 
stirring occasionally with a fork to separate,  
until tender, 4-5 minutes.
• Drain, rinse and set aside.  

• Meanwhile, thinly slice capsicum. 
• Roughly chop Asian greens. 
• Cut onion (see ingredients) into thin wedges. 
• Finely chop garlic.
• Heat a large frying pan over medium-high 
heat. Toast mixed sesame seeds, tossing, until 
golden, 3-4 minutes. Transfer to a small bowl.
• In a second small bowl, combine oyster sauce, 
fish sauce & rice vinegar mix, sweet chilli 
sauce and the water (for the sauce). Set aside.

• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• When oil is hot, add prawn & chive wontons, 
flat-side down, in a single layer.
• Cook until starting to brown, 1-2 minutes.  
Add the water (for the wontons) (watch out, it 
may spatter!) and cover with a lid (or foil).
• Cook until the water has evaporated and 
wontons are tender and softened, 4-5 minutes. 
Transfer to a plate and set aside. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil. Cook capsicum and onion 
until tender, 4-5 minutes.

• Add garlic and cook until fragrant, 1 minute.
• Add Asian greens, oyster sauce mixture and 
egg noodles, tossing to combine, 1-2 minutes. 
Season to taste with salt and pepper.

• Divide egg noodles with veggies between bowls.
• Top with prawn wontons.
• Garnish with sesame seeds and tear over 
coriander to serve. Enjoy!