Low-fat and bursting with flavour and freshness, this takes around five minutes to cook.
For the stir-fry:
Heat oil in a wok and add in the garlic. Fry until golden then add in the spring onions and cook for a further minute. Add in the chilli flakes, salt and pepper and prawns and cook until the prawns have turned pink and are cooked through.
Add in the whisky and cook until it evaporates. Add in the soy and honey and stir through the coriander.
For the noodles:
Toss the noodles with the coriander and sesame oil and soy.
Serve the stir-fry with the noodles.
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