If using dried noodles, place in a
heatproof bowl, cover with boiling water
and leave to soak for 5 mins, or follow
the pack instructions. Drain well.
Meanwhile, heat the oil in a wok and
stir-fry the ginger for 1 min. Add the curry
powder and cook for 1 min more.
Add the cabbage and carrot and stir-fry
for 2 mins. Mix together the stock, sugar
and vinegar and add to the pan with
the prawns, beansprouts and drained
noodles. Cook until piping hot, then stir
through the spring onions, divide
between bowls and serve with a splash
of chilli oil and soy sauce.