Method

• 1.
  Cook the noodles according to packet instructions. Drain, reserving 1/2 cup (125ml) cooking water, and set aside.

• 2.
  Heat 2 tbs oil in a wok or large deep frypan over high heat. Dust prawns with five-spice powder, season and cook, turning, for 2 minutes or until they turn pink. Remove from wok.
• 3.
  Reduce heat to medium and add remaining 1 tbs oil. Add eschalot and cook, stirring, for 2 minutes or until softened. Add ginger and cook for 1 minute or until fragrant, then add kecap manis and beans, and cook for a further 2 minutes or until sauce is slightly reduced and caramelised.
• 4.
  Return the prawns to the wok with the noodles and reserved water, then toss to combine. Divide among bowls and serve.