Method

Pre heat deep fat fryer to 170°C or fill a larger saucepan 5 cm of oil.

In a good sized bowl mix well the cornflour with the water, dark soy, sesame oil & white pepper then add prawns & coat each piece then fry in batches for 2 to 3 mins or until light golden brown, set aside on kitchen paper to drain.

Start making the noodles, In a bowl add sesame oil & white pepper then mix, then add soy sauce & eggs then beat all together & set aside, cook noodles as per instructions in salted water, when cooked set aside in cold water to stop them sticking together.

Put water in a jug with the chicken stock, mix to dissolve then add in jug the honey, caster sugar, soy sauce, rice wine & cornflour & mix well.

Heat a wok on a med high heat, add oil garlic & ginger, fry for 30 seconds then add chilli for a few seconds as you re-stir jug contents to lift settled flour, pour into the wok & stir until it bubble & is thick, add sesame oil, spring onion & the cooked prawns, give a good stir around, then place in a serving dish, keep warm in a low oven.

Heat a clean wok on a med heat, add oil, drained noodles & egg mixture, stir & cook for 3 to 5 minutes until hot & egg is cooked, place on serving plates or bowls, then place chicken o top.