Make the stir fry sauce

• Mix the peanut butter, dark soy sauce, oyster sauce, sriracha, rice vinegar, honey, corn flour and water in a bowl.
• Whisk until smooth and glossy.

Stir fry the vegetables

• Heat the oil in a nonstick pan over high heat.
• Add the carrot, red pepper, Tenderstem broccoli, garlic and red chilli and stir fry, then remove from the pan.

Cook the protein

• Add the prawns to the hot pan and cook until pink and cooked through.

Combine with noodles and sauce

• Return the vegetables to the pan with the udon noodles and the stir fry sauce.
• Toss to coat everything and let the sauce thicken, adding a splash of water if needed.

Finish and serve

• Scatter over the spring onion and coriander.
• Serve with a wedge of lime.