Soak the noodles in cold water for up
to 2 hrs, then drain and set aside. Using a
pestle and mortar, pound the garlic with
the chopped coriander stems or roots.
Heat the oil in a wok over a high heat.
When shimmering, add the garlic and
coriander mix. Stir for a few moments,
then add the prawns and pickled turnip,
if using. Cook for 30 secs, then add the
sugar. Add the noodles and stir for 1 min,
making sure everything is well mixed.
Add the eggs and cook for 2 mins more.
Pour in the oyster and fish sauce, then
add the beansprouts, lime juice, most of
the spring onions, most of the roasted
peanuts and most of the chilli. Toss
and cook for around 2 mins, then serve
scattered with coriander and the rest
of the chilli, peanuts and spring onions.