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

b) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

c) Cut the young pea pods into thirds.

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

a) When boiling, add the noodles to the water and cook until tender, 4 mins. 

b) Once the noodles are cooked, drain in a sieve and run under cold water to stop them sticking together.

c) In a small bowl, combine the hoisin, soy and water for the sauce (see pantry for both amounts). Set aside.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.

b) Once hot, add the prawns and sliced pepper.

c) Stir-fry until the prawns are cooked through and the pepper has softened, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

a) Add the pea pods and garlic to the prawns. Stir-fry until fragrant, 1 min.

b) Stir in the sauce from the bowl. 

a) Add the cooked noodles to the stir-fry.

b) Mix well to combine and simmer until everything's piping hot and the sauce has thickened slightly, 2-3 mins.

c) Stir in the sweet chilli sauce, then taste and season with salt and pepper if needed. 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.