If using dried noodles, soak them in hot water and set aside for approximately five minutes or until soft. (or as per brand instructions on the packet)

Meanwhile, combine all the wet ingredients (apart the vegetable oil) in a bowl, with the chili oil and sugar and mix until the sugar is dissolved. Add the spring onions and bean sprouts

Spoon a little of the sauce over the prawns making sure that they are covered, but not drenched. Add a few twists of freshly ground black pepper and set aside.

Place one tablespoon of the vegetable oil in a large deep-frying pan or wok and heat over a medium/high heat.
Fry the prawns for approximately one minute on each side until just opaque. Remove the prawns and set aside.

Add the remaining oil to the pan. Add the onion, garlic and peppers and cook until aromatic. Add the mushrooms and cook for a further minute until they begin to soften. Add a little more oil, if necessary, as the mushrooms can be very absorbent.

Drain the noodles well and add to the pan. Add the remaining sauce, stir, and fry the noodles for a minute or two, until the noodles start to soften and absorb the sauce. Add the spring onions, bean sprouts and prawns. Cook for a further couple of minutes.

Serve on warm plates or bowl. Garnish with sesame oil, sesame seeds and sprinkle of finely chopped coriander.