Instructions: Cut the noodles with a pair of scissors into pieces about 8cm long. Heat oil in a wok and saute shallots and garlic until just starting to colour.

Add prawns and toss for 1 minute, then add noodles and stir and toss. Stir in stock and fish sauce. The noodles will absorb most of the liquid.

Toss through spring onions and tip onto a serving plate. Scatter with coriander leaves and chilli to taste.

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