Ingredients
150g raw king prawns
1 tbsp wok oil (or flavourless oil)
1 tsp sesame oil
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp honey
½ tbsp shoaxing rice wine
2 tbsp hoisin sauce
1 chilli, finely chopped
2 pak choi, sliced
1 medium carrot, halved and cut into batons
80g sugar snap peas or mange tout
80g baby corn, cut into roughly 3
3 cloves of garlic, finely chopped
10g fresh ginger, finely chopped
4 spring onions, finely cut
300g medium wok ready noodles
Juice of ½ lime

Method
Get everything prepared beforehand because when you start to cook it will be fast and you don't want to burn anything.

Put a tbsp wok oil into the wok and over a high heat cook the prawns for a couple of mins until they turn pink - a couple of minutes max.  Take the prawns out and put to one side. 

While the prawns are cooking mix the sesame oil, soy, honey, rice wine and hoisin together.

Add another tbsp of oil into the wok if needed and add all of the vegetables and cook for a couple of minutes until they are a soft meddle (the carrot will still have crunch and that is fine).  Add the noodles and prawns and stir through.  Add the sauce mix and thoroughly stir through.  Once everything is fully mixed check the seasoning and adjust if needed and add the lime juice for brightness.