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

• Meanwhile, finely chop garlic. Thinly slice carrot and courgette (see ingredients) into half-moons. Thinly slice spring onion. • In a medium bowl, whisk the egg and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and courgette, tossing, until tender, 5-6 minutes. Add garlic and cook, until fragrant, 1 minute. • Stir in the egg mixture and cook, until cooked through, 1 minute. Transfer to a bowl. • In a small bowl, combine oyster sauce, the brown sugar, soy sauce and water. Set aside.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add garlic & herb seasoning and cook, until fragrant, 1 minute. • Add oyster sauce mixture and cook, until bubbling, 1 minute. • Remove pan from heat and add veggies and noodles, tossing until combined. Season to taste.

• Divide Southeast Asian-style prawn udon noodles and veggies between bowls. • Garnish with spring onion to serve. Enjoy!