200 g peeled prawns
250 g noodles
Lots of water with 2 tbsp oil and 1 tsp salt per litre for boiling

Spices
2 tsp finely chopped garlic
1 tbsp fresh finely chopped ginger
2 tsp curry powder
2-3 tbsp soy sauce
2-3 tsp Dansukker Cane Sugar

Vegetables
1 leek in strips
1 large grated carrot
200 ml sugar peas nicked down the middle
200 ml beansprouts
4 tbsp vegetable oil for frying

Boil the noodles in lightly salted water containing oil, then place to one side.

Wash and cut the vegetables and spices as described above. Heat the oil in a wok or sauté pan. Fry the garlic, ginger and curry powder for 1 minute, then add the onion while stirring on a high heat.

Add the boiled noodles and grated carrot together with the soy sauce and sugar. Fry for 2-3 minutes while stirring (if necessary, add a little water to prevent the noodles burning). Add the prawns and sugar peas and fry for a further 2 minutes. Flavour with soy sauce and sugar. Add the beansprouts just before serving.