• Boil the kettle. • Roughly chop spring onion. Finely chop garlic. Thinly slice carrot into half-moons. Cut broccoli (see ingredients) into small florets, then roughly chop stalk. • In a small bowl, combine oyster sauce, sweet chilli sauce, the vinegar, fish sauce (if using), soy sauce and the water.

• Half-fill a medium saucepan with boiling water. • Cook udon noodles, over medium-high heat, until tender, 3-4 minutes. In the last minute of cook time, gently stir noodles with a fork to separate. • Drain and rinse noodles, then return to saucepan.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes (cook in batches if your pan is getting crowded). Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and broccoli, until tender, 4-5 minutes. • Add ginger paste, garlic and spring onion. Cook, tossing, until fragrant, 1-2 minutes. • Add prawns, cooked noodles and sweet chilli mixture. Toss to combine, then remove from heat.

• Divide sweet chilli prawn and veggie stir-fried noodles between bowls to serve. Enjoy!