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Plan ahead and defrost 170g frozen raw king prawns for a minimum of 8 hours in the fridge. Make sure the prawns are fully defrosted and drained before cooking.
Heat 1½ tbsp olive oil in a wok or large frying pan over a medium-high heat. Put the prawns in a large bowl with 1 teaspoon crushed chillies or chilli powder and stir to coat. Add to the wok and stir-fry for 2-3 minutes, until pink all over, cooked through and starting to crisp up.
Add 320g pack of stir-fry veg and stir-fry for 4 minutes. Then mix in 180g sweet and sour sauce. Add 300g of fresh egg noodles and stir through until everything is hot.
Top with sliced chillies, sliced spring onions and chopped coriander, with lime wedges to squeeze over, if you like.
