100g medium egg noodles
2 tbsp toasted sesame oil
1 tbsp groundnut oil
1 large clove garlic, crushed and finely chopped
1 red chilli, deseeded and finely chopped
200g cooked shelled and deveined tiger prawns
100g baby pak choi leaves
For the sauce
1 tbsp yellow bean paste
1 tbsp light soy sauce
1 tbsp shaoxing rice wine
1 tbsp cornflour
Cook the noodles in a saucepan of boiling water for 2-3 mins until al dente, or according to packet instructions. Drain then rinse under cold running water and drain again.. Drizzle the drained noodles with half the toasted sesame oil and toss together to prevent them from sticking to each other.
Meanwhile mix together all the ingredients for the sauce, along with 100ml of water and set aside.
Heat a wok over a high heat until it starts to smoke and then add the groundnut oil. Add the garlic and stir-fry for a few seconds, then add the chilli and fry for a few seconds more.
Add the prawns, pak choi and the sauce, the bring to the boil. Tip in the cooked noodles and toss together, then drizzle with the remaining toasted sesame oil and serve immediately.