1 red chilli, thinly sliced, plus extra to garnish
1 teaspoon grated fresh root ginger
1 onion, thinly sliced
1 large carrot, peeled and cut into thin sticks
200 g (7 oz) sugarsnap peas, thinly sliced
50 g (2 oz) bean sprouts
6 spring onions, finely sliced diagonally
1–2 tablespoons medium or hot curry powder
2 tablespoons water
6 tablespoons dark soy sauce
lime wedges, to serve
Cook the noodles following the packet instructions, then drain and set aside.
Heat 2 tablespoons of the oil in a large wok or frying pan until hot, add the prawns and lardons and stir-fry over a high heat for 4–5 minutes or until the prawns turn pink and the bacon is lightly golden. Use a slotted spoon to transfer the prawns and bacon to a plate and keep warm. Rinse out the wok or pan and wipe dry with kitchen paper.
Heat the remaining oil in the wok or pan until hot, add the garlic, red chilli and ginger and stir-fry over a high heat for 30 seconds or until lightly browned, then add the onion and vegetables and stir-fry for a further 3–4 minutes until just beginning to soften, then add the curry powder and continue to stir for a further 1 minute.
Add the drained noodles and measurement water and toss well, then stir in the soy sauce, season with pepper and stir-fry for 1 minute. Toss the prawns and bacon through the mixture and heat through until piping hot.
Divide the noodles into warm shallow bowls or plates, scatter with extra sliced red chillies and serve with lime wedges to squeeze over.