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Cook 230g medium egg noodles according to the packet instructions.
Drain, rinse with cold water and toss with ½ tbsp sesame oil.
Mix together 5 tbsp light soy sauce, 4 tbsp rice wine or sherry and 1½ tbsp honey and set aside.
Heat 2 tbsp groundnut oil in a wok.
When hot, add ¼ small shredded white cabbage, 75g carrot matchsticks and 100g trimmed Tenderstem broccoli cut into 3.5cm lengths and cook for about 6 minutes, tossing the vegetables around.
Add 50g halved sugar snap peas, 115g edamame beans, 1 finely sliced red chilli, 1 grated garlic clove and half of the grated 2cm piece of ginger.
Toss in the noodles and the soy sauce mixture. Turn everything over with tongs and turn off the heat.
Quickly heat the remaining 1 tbsp groundnut oil in a frying pan and add 345g prawns.
Cook briskly until you can see the prawns turning pink.
Add the remaining 1 finely sliced red chilli, 1 grated garlic clove and grated ginger to the prawns and cook for another minute. Squeeze on the juice of 1 lime.
Mix the prawns and their juices, plus the 2 finely chopped spring onions, into the vegetables and noodles.
Scatter 2 tbsp chopped peanuts or sesame seeds on top and serve.