Step 1

Loosen fresh Hokkien noodles according to packet instructions. Drain and set aside. Pull woody strings off sugar snap peas (see video on how it's done below).

Step 2

Rinse and pat dry defrosted prawns with paper towels to remove excess liquids.

Step 3

In a small bowl, combine all seasoning ingredients. Mix well with a teaspoon and set aside.

Step 4

In a large wok or non-stick frying pan add oil, garlic, carrots and white parts of green onions. Stir fry on high heat for about 1 minute then add prawns. Keep the heat on high for the entirety of this recipe.

Step 5

Spread prawns out into a single layer to ensure each piece gets direct heat from the pan/wok which will maximum caramelisation (flavour!). Flip the prawns after 1 minute and cook the other side for 1 minute.

Step 6

Add sugar snap peas and toss well for a minute.

Step 7

Add noodles and seasoning ingredients. Toss noodles with ingredients in the pan/wok for about 2 minutes (best use two spatulas, one in each hand for even tossing).

Step 8

Add green parts of the green onions and bean sprouts. Toss through for 1 minute and serve.