Cut the leaf tops off the bunch of coriander and set aside for garnish. Finely chop the stems and any attached roots and set aside.

Heat half the oil in a large hot wok over a high heat until shimmering, carefully swirling the oil to coat the surface of the wok. Add the prawns and sear on each side until lightly browned, about 30 seconds. Remove and set aside.

Add the remaining oil to the wok and add the coriander stems and roots, ginger, spring onions, chilli, red pepper and carrot. Stir-fry for 3 minutes. Add the noodles and stir fry for a further 3 to 4 minutes until the noodles start to soften. Add the sugar and stir-fry for 30 seconds. Add the soy sauce, vinegar and reserved prawns and stir fry for a further 1 minute until the prawns are just cooked through.

Garnish with plenty of picked coriander leaves and serve immediately with a cool, crisp glass of Wolf Blass Gold Label Eden Valley Riesling. Kung Hei Fat Choi!