250g medium egg noodles
1 tbsp sesame oil
1 tbsp groundnut oil
Bunch spring onions, sliced lengthways
300g bag beansprouts
4 cloves of garlic (4 tsp garlic)
1 red chilli finely chopped
400g raw peeled tiger prawns
1 tbsp soft brown sugar
1 tbsp soy sauce

1. Cook the noodles following pack instructions, then rinse with cold water and drain. Toss with 1tsp of the sesame oil.

2. Heat 2tsp groundnut oil in a nonstick frying pan.stir fry most of the spring onions and all beansprouts for a couple of minutes until tender. Add the noodles and warm through. Stir through. Stir through the remaining sesame oil and tip out of the pan onto a serving dish.

3. Carefully wipe out the pan and add the remaining groundnut oil.Toss in the garlic and chilli and cook for about 10 secs.Pop in the prawns and stir fry for a couple of minutes until just turned pink. Stir in the sugar and soy, then bubble until the sugar has melted and prawns are cooked through. Spoon on top of noodles and sprinkle with remaining spring onions.