Step 1

Peel the prawns but keep the tails intact. De-vein the prawns, by scoring lengthways along the back with a sharp knife. In a bowl, add the rice wine (or sherry), 2 tsp. of the ginger and the sesame oil and add the prawns. Toss to coat them well.

Step 2

Cook noodles according to pack instructions, and drain. Finely chop the spring onions.

Step 3

Heat a tbsp. of oil in a wok over a very high heat until very hot. Stir-fry the prawns in small batches until they turn pink (1-2 minutes). Remove and drain on kitchen paper. Pour away the oil and wipe the wok clean.

Step 4

Reheat the wok with the remaining oil until very hot. Fry the curry and five spice powder until fragrant, add the spring onion and remaining ginger and stir-fry for one minute. Add the beansprouts and cook for 20 seconds, then add the prawns, stock, soy sauce, salt, sugar and pepper, and stir well.

Step 5

Add the noodles and toss until they’re cooked.