Drunken Noodles

• 100g prawns, peeled and deveined
• 200g Lucky Boat rice noodles (10mm)
• 2 spring onions
• 3 bird-eye chillies
• 3 garlic cloves
• 1 bunch Gai lan
• 1 bunch Thai basil
• 100ml chicken stock

The Sauce

• 3 tbsp Amoy oyster sauce
• 1 1/2 tbsp Amoy light soy sauce
• 1 1/2 tbsp Amoy dark soy sauce
• 2 tsp sugar

1. Soak the noodles in hot water for 8-10 minutes if you like your noodles with a bite. Drain them and leave to dry on a clean tea towel for 10 minutes.

2. Slice the spring onions and gai lan into 2 cm chunks. Pick the Thai basil leaves. Finely chop the garlic and bird’s-eye chilli.

3. Mix all the sauce ingredients together in a small bowl or ramekin.

BUILD YOUR WOK CLOCK: place your sliced spring onions at 12 o’clock, then the finely chopped garlic, bird’s-eye chillies, gai lan, prawns, noodles and sauce clockwise around a large plate.

4. Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot. Add the spring onions and stir-fry for 1–2 minutes, until the onions are lightly browned and slightly softened.

5. Reduce the heat to medium (so as not to burn the onions), push the spring onions to the side of the wok and add ½ tablespoon of vegetable oil to the centre. Add the garlic, chillies and gai lan and stir-fry for 1 - 2 minutes.

6. Push the vegetables to the side of the wok. Bring the wok back to smoking point, add the prawns and stir-fry for 30 seconds.

7. Push all the ingredients to the side of the wok, and add ½ tablespoon of vegetable oil to the centre. Once smoking hot add the noodles and stir-fry for 1 minute before pouring over the sauce two tablespoons at a time. Stir until the ingredients are thoroughly combined and the noodles have dried out a little and are just starting to stick to the bottom of the wok.

8. Keep your wok on high heat and add the Thai basil leaves and the chicken stock, stir once again to combine all the ingredients.

Serve in a large bowl and enjoy!