• 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 button mushrooms into half-moons.• In a large frying pan, heat a drizzle of olive oil over high heat. Cook mushrooms and broccoli florets, tossing, until tender, 4-5 minutes.• Transfer to a bowl, season with salt and pepper to taste and set aside. 

• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing in batches, until browned and cooked through, 1-2 minutes. • Reduce heat to medium, then add garlic paste and sweet soy seasoning, and cook until fragrant, 1 minute. • Add oyster sauce, sweet chilli sauce, the water, baby leaves, cooked noodles and veggies, tossing until combined, 1 minute. Season with pepper. TIP: Cooking the meat in batches over high heat helps it stay tender.

• Divide sweet chili beef and prawn noodle stir-fry between bowls. • Sprinkle with sesame seeds to serve. Enjoy!