Prawn Stir Fry

Add half of the oil to a large pan or wok over medium-high heat; fry the carrots, spinach, sugar snap peas, broccoli and red pepper for about 5 minutes, tossing occasionally. You want the veggies to retain some crunch. Season well with salt and pepper.

Heat a separate medium-sized frying pan over high heat, and add the Sea Harvest Vannamei Prawns with the remaining olive oil. Cook the prawns until they turn bright red, roughly 8 minutes. Set aside.

Tangy Ginger- Soy Sauce

Add all of the ingredients to a medium-sized pot (*add the chilli if you like heat, or omit if you prefer a milder version) and cook over low heat until the sugar has dissolved and the sauce turns slightly sticky. Once the sugar has dissolved, remove the sauce from the heat and set aside.

To Assemble

Add the tangy ginger-soy sauce and cooked egg noodles to the pan with the vegetables and toss to coat. Add in the prawns, toss again and then portion into bowls and add a squeeze of lemon juice to each. Garnish with spring onions, sesame seeds and coriander and serve.