- Heat 1 tbsp oil in a wok or frying pan and cook the prawns for 1 minute. Remove, then tip in the chilli and pepper and cook for 2 minutes.
- Add the spring onion and sugar snap peas and cook for 1 minute, then add the sweet chilli sauce, soy sauce, noodles and about 100ml water.
- Simmer for 2 minutes until the sauce is syrupy, then stir in the prawns.
- Garnish with the chives and coriander.