Cantonese Prawn Noodle Soup

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • In the last minute of cook time, sprinkle with sweet soy seasoning, tossing, to coat. Transfer to a bowl, cover to keep warm and set aside.

• Meanwhile, boil the kettle. • Thinly slice carrot and zucchini into half-moons. • Trim pea pods. • Thinly slice spring onion.

• Return saucepan to high heat with a drizzle of olive oil. • Cook pea pods, carrot and zucchini, until just tender, 2-3 minutes. • Add garlic paste and cook, until fragrant, 1 minute.

• Stir in oyster sauce, chicken stock pot, the soy sauce and the boiling water (2 1/2 cups for 2 people // 5 cups for 4 P). • Reduce heat to medium and simmer until slightly thickened, 2-3 minutes. • Remove from heat and add cooked noodles and cooked prawns, stirring, until well combined.