- Cook the noodles for 6-8 minutes or according to packet instructions until tender. Drain and run a little cold water over them to stop them cooking. Drain again and drizzle over a little oil. Toss together to stop them sticking and leave them to one side, ready to stir-fry.
- Meanwhile, heat a wok over a high heat until smoking and add the oil. Chuck in the garlic, ginger, chili, spring onions and rice wine and stir-fry for 1-2 seconds until wilted. Add the prawns and continue to stir fry for 2-3 minutes until just cooked. Chuck in the bean sprouts and pak choy and continue to stir-fry for 3-4 minutes until wilted.
- Add the prawns to the wok and pour into the rice wine. Stir-fry for 3-4 minutes until the prawns are cooked through.
- Transfer the noodles to the pan and add the oyster sauce, sriracha, dark soy and light soy. Toss everything together really well and continue to stir-fry for 2-3 minutes until the noodles are piping hot. Serve immediately.
300g dried egg noodles
2 ground nut oil
2 cloves garlic, finely sliced
1 inch ginger, finely sliced into matchsticks
1 red chilli, finely sliced
4 spring onions, cut lengthways and then into 2 inch pieces
300g raw peeled king prawns
100g bean sprouts
1 pak choy, shredded
1 tbsp Shaoxing rice wine
2 tbsp oyster sauce
1 tbsp sriracha
1 tbsp dark soy sauce
1 tbsp light soy sauce