Yakisoba Inspired Prawn Egg Noodles

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Add the onion and carrot and stir-fry until tender, 5-6 mins. 

a) Meanwhile, boil a full kettle.

b) Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) Next, drain the prawns and add them to the veg pan.

b) Stir-fry, 2-3 mins more. IMPORTANT: Wash your hands and equipment after handling raw prawns. 

c) Add the garlic, pea pods, hoisin sauce, soy sauce, rice vinegar, worcester sauce, sugar and water for the sauce (see pantry for both amounts) into the prawns. 

a) Stir and bring to the boil, reduce the heat slightly and simmer for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

b) Once cooked, add the egg noodles to the prawn pan and toss to coat in the sauce.

c) Taste and season with salt and pepper if you feel it needs it. Add a splash of water if it looks a little dry.