a) Halve the bell pepper and discard the core and seeds. Slice into thin strips. Cut the young pea pods in half lengthways.

b) Peel and grate the garlic (or use a garlic press). 

c) Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

a) Meanwhile, bring a large saucepan of water to the boil with ½ tsp salt for the noodles. 

b) When boiling, add the noodles and cook until tender, 4 mins. 

c) Once the noodles are cooked, drain in a sieve and run under cold water to stop them sticking together. Set aside for later.

a) Heat a drizzle of oil in a large frying pan on medium-high.

b) Once hot, add the sliced pepper. Stir-fry until softened, 6-7 mins. 

c) Add the prawns, garlic and ginger puree. Stir-fry for 2-3 mins.

a) While everything cooks, in a small bowl, combine the hoisin sauce, soy sauce, sriracha, honey and water for the sauce (see pantry for both amounts).

a) Once everything's cooked, add the noodles, pea pods and hoisin glaze to the frying pan. Bring to the boil and mix well to combine.

b) Reduce the heat slightly and simmer until everything's piping hot and the sauce has thickened slightly, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

c) Season to taste. Add a splash of water if you feel it needs it.

a) Share the hoisin prawn noodles between your bowls.

b) Sprinkle over the sesame seeds to finish.