Crispy prawn Stir-fry
Bring a large saucepan of water to the boil with 1 teaspoon of salt and cook the egg noodles for 3-4 minutes, or by following the instructions on the packet, until they are tender. Drain them well and return them to the pan. Drizzle the sesame oil over them and toss to coat the egg noodles. Cover the noodles to keep them warm and set aside in the pan.
Pour 2 tablespoons of the groundnut oil into a wok or large frying pan on a medium-high heat. Season the raw tiger prawns with salt and freshly ground black pepper and coat them lightly in the plain flour, shaking off any excess. Fry the prawns for 2-3 minutes until they are golden and cooked through. Set aside to keep warm, but do not cover.
Add the remaining groundnut oil to the wok or frying pan. When it is hot, add the finely chopped garlic and the finely chopped fresh ginger and stir-fry for about 30 seconds until they are just golden. Tip in the finely chopped chilli, the strips of carrot and the halved green beans and stir fry for a further 3-4 minutes. Season with the dark soy sauce and the caster sugar. Add the noodles and all but a handful of each of the sliced spring onions and the beansprouts and stir-fry for 1 minute more.
Divide the noodle stir-fry between warm plates or bowls, to serve. Arrange the prawns on top and sprinkle over the remaining spring onions and beansprouts. Scatter with the chopped toasted cashew nuts and serve immediately.