Step 1

Cook noodles according to packet instructions, then drain and toss in a little extra oil. Set aside.

Step 2

Heat oil in a wok over high heat, add prawns and cook for 1 minute each side, remove. Add ginger, garlic and eschalots, then stir for 1 minute, until softened but not brown. Add sugar, vinegar, soy sauce and 1/3 cup water. Simmer over low heat for 1 minute, then return prawns and noodles to wok. Add spinach and combine. Serve garnished with spring onion.