Cook the noodles following pack
instructions, then rinse with cold
water and drain. Toss with 1 tsp
of the sesame oil.
Heat 2 tsp of the groundnut oil
in a non-stick wok. Stir-fry most
of the spring onions and all the
beansprouts for a couple of mins
until tender. Add the noodles and
warm through. Stir through the
remaining sesame oil and tip out of the wok onto a serving dish.
Carefully wipe out the wok
and add the remaining groundnut
oil. Toss in the garlic and chilli,
and cook for 10 secs. Pop in the
prawns and stir-fry for a couple of
mins until they have 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 the noodles and
sprinkle with the remaining spring
onions. Add an extra drizzle of
sesame oil, if you like.