Noodle Salad

Bring a large pot of water to a boil and cook the egg noodles according to package directions until al dente, then drain and rinse under cold water to stop cooking and prevent sticking.

Heat the 2 tbsp of oil in a large wok or skillet over medium-high heat, then add the half portion of pre-fried garlic prawns and stir-fry briefly for 1-2 minutes to warm through.

Add the cooked noodles to the wok with the prawns and toss well to coat evenly with the oil and distribute the prawns throughout.

Remove the noodle mixture from the heat and transfer to a large mixing bowl to cool to room temperature, about 5 minutes.

Add the shredded carrots, chopped green onions, mung bean sprouts, and julienned capsicum to the cooled noodles and toss gently to combine all vegetables evenly.

Taste the salad and season with salt and pepper as needed, then divide among 4 serving bowls and top each portion with roasted peanuts if using.