Soak the noodles separately in hot water. Soak the rice noodles for 2–3 minutes and the egg noodles for 3–4 minutes and then drain both through a sieve and place on a clean tea towel to dry.

Wash the beansprouts well and chop the Chinese chives into 3–4 cm lengths. Finely chop the garlic and set aside for later.

Peel the prawns and remove their heads. Then remove the vein from the prawn meat using a fork or toothpick.

To make the prawn stock, chop the onion and spring onions into rough chunks and then slice the ginger. Keep the garlic cloves whole with the skin on. Then, in a medium sized saucepan, start to fry the onions, spring onions, ginger, garlic and prawn shells and heads with a little vegetable or avocado oil. Stir and sear well on a medium heat until the prawn heads and shells have turned corally pink in colour. Then pour the water or stock over the ingredients and cover ¾ way up the saucepan and bring to boil. Once boiling, turn the heat down to a simmer and allow to cook for 20–30 minutes. Skim the stock whilst going to remove any scum. After cooking, pass through a sieve and set the stock aside to use later.

Lastly, blanch the prawn meat in the stock for 1–2 minutes or until the prawns completely change colour and then remove and allow to cool until ready to add to the noodles later on.

Now arrange your “Wok Clock” of ingredients starting at 12 O’clock with your: egg, followed by the Chinese chives, and beansprouts, then the egg noodles, rice noodles, garlic, fish sauce and finally the prawn stock.

Heat 1 tbsp vegetable oil or avocado oil in your wok to a medium-high heat and then crack your egg in and scramble the egg. Once cooked, push the back of the wok and then add the Chinese chives and beansprouts and cook through for 30 seconds or so. Now pour the egg and vegetables out onto a plate to make space for the noodles. Add a little oil to the wok if required and bring to a high heat. Once the oil is smoking hot, place a good handful of egg noodles into the wok and start to stir fry for at least a minute. Then bring the vegetables back into the wok and continue to stir fry for a further minute. Now add the rice noodles into the wok and continue to stir-fry for a further 30 seconds to a minute.

Once the egg noodles start to change colour and look a little more dull, push everything to the back of the wok and add a little dash of oil into the wok along with all the finely chopped garlic and immediately the fish sauce. Stir in well with the rest of the ingredients and then add ½ a ladle of prawn stock, maintaining a high heat and continue to stir-fry. Once the noodles have soaked up the prawn stock, add another ladle of stock into the noodles and cook through once more until the noodles have soaked up the liquid once again. Lastly, add the prawns to the noodles and add 1 more ladle of stock to the wok if required. Serve.