Chinese seafood noodles | Reader's Digest Asia

Ingredients

• 200 g (7 oz) wok-ready hokkien (egg) noodles
• 2 teaspoons sesame oil
• 3 tablespoons vegetable oil
• 5 spring onions (scallions), chopped
• 2 cloves garlic, crushed
• 1 long green chilli, seeded and chopped
• 4 cups (250 g) mixed frozen stir-fry vegetables
• 1¼ cups (310 ml) salt-reduced vegetable stock
• 1⅔ cups (150 g) sliced button mushrooms
• 1⅔ cups (150 g) bean sprouts, trimmed
• 300 g (10 oz) raw prawns (uncooked shrimp), peeled and deveined
• 2 tablespoons salt-reduced soy sauce
• 3 eggs, beaten