To make the noodles, place the vermicelli in a heatproof bowl, cover with boiling water and let it sit for 2 minutes. Once softened, drain and rinse under cold water to stop the cooking process, and set aside.

Lightly season the prawns with salt, white pepper and sesame oil.

Meanwhile, to make the sauce, combine all of the ingredients in a small bowl, stir well and set aside.

Heat the wok over a medium-high heat. Add a ladleful of vegetable oil, swirl it around to coat the surface, then pour it away – this helps season the wok.

Add 1 tablespoon of fresh vegetable oil and the prawns and stir-fry for 2–3 minutes, turning occasionally, until cooked. Remove from the wok and set aside.

Add the remaining 3 tablespoons of vegetable oil to the wok. Crack in the eggs and scramble for 15 seconds. Add the garlic, onion, and the white parts of the spring onions. Stir-fry for 30 seconds until fragrant.

Add the cooked prawns, stir-fry for another 30 seconds, then add the peppers along with the green parts of the spring onions. Stir-fry for another 30 seconds.

Add the cooked vermicelli and beansprouts to the wok, followed by the prepared sauce. Toss everything together for 1–2 minutes until the noodles are evenly coated and the sauce is absorbed.

Divide the noodles between bowls and garnish with a few slices of fresh red chilli and an extra teaspoon of chilli oil if you like some heat.