25g/1oz fresh root ginger, peeled and cut into matchsticks
4 spring onions, trimmed and cut 2–3cm/¾in–1¼in lengths
100g/3½oz medium egg noodles, soaked in just-boiled water for 5 minutes and drained (or ready-cooked noodles)
2 tbsp oyster sauce
fine sea salt and freshly ground black pepper
2 tbsp cornflour
½ tbsp light soy sauce
½ tsp caster sugar
200ml/7fl oz sunflower oil, for frying
150ml/5fl oz vegetable stock, made with ½ vegetable stock cube
8 raw shell-on king prawns or 6 langoustines, thawed if frozen