800g thin Chinese noodles
2 tbsp Vegetable Oil
2 each Large Onions, sliced
4 each Garlic Cloves, roughly chopped
1 each Large Red Chilli, thinly sliced
4 tbsp Crispy Chilli Oil
500g Raw King Prawns, defrosted if frozen
100g Fresh Beansprouts
6 tbsp Light Soy Sauce
1 tsp Sesame Oil
1 tsp White Sesame Seeds
1 tsp Black Sesame Seeds
1 tbsp Fresh Coriander, roughly chopped
Cook the noodles according to the packet instructions or until al dente. Drain and rinse with cold water to stop them from cooking.
Heat the oil in a wok over a medium-high heat and fry the onion, garlic and fresh chilli for 1-2 minutes. Add the chilli oil and the prawns and stir fry for a further 1-2 minutes, turning the prawns. Once the prawns have started to turn pink, add the beansprouts and cook for 1-2 minutes.
Add the noodles and the soy sauce then continue to stir-fry until everything is hot and the prawns are cooked through.
Turn off the heat and drizzle over the sesame oil.
To serve sprinkle over the sesame seeds and coriander.