6 spring onions, cut diagonally into 2 cm (3/4 inch) lengths
2 garlic cloves, crushed
1 red chilli, finely chopped
1 teaspoon grated fresh root ginger
1 red pepper, cored, deseeded and finely chopped
1 carrot, peeled and cut into thin matchsticks
100 g (3 1/2 oz) frozen peas
500 g (1 lb) fresh egg noodles
2 tablespoons hot chilli sauce
1 tablespoon dark soy sauce
3 tablespoons sweet chilli sauce
chopped coriander leaves, to garnish
Heat the oil in a large wok or frying pan until hot, add the prawns, spring onions, garlic, red chilli and ginger and stir-fry over a high heat for 4–5 minutes or until the prawns turn pink.
Add the red pepper, carrot and peas and stir-fry over a medium-high heat for a further 3–4 minutes. Stir in the noodles, hot chilli sauce, soy sauce and sweet chilli sauce and continue to stir-fry for 3–4 minutes or until the noodles are piping hot.
Divide into warm bowls, scatter with chopped coriander and serve immediately.