Place the frozen prawns in a plastic bag and defrost them in a bowl of tap water. It won’t take very long to defrost so you can prepare the other ingredients. Once the prawns are defrosted, marinate them with a bit of salt, pepper and cayenne pepper if you like them a little spicy.

In a pot of rapidly boiling water, add the noodles and stir them with a pair of chopsticks. Cook them for just a minute to loosen the noodles, then drain in a colander and rinse them with cold water. Set them aside.

Heat up oil in a medium pan, fry the minced garlic until light golden brown and place it in a small bowl.

If the pan seems too dry, add a little bit more oil and fry the stems of the baby bok choy first for about a minute. Add the carrots and red chili and fry them for two or three minutes until the vegetables are softened. Throw in the prawns and the leaves of the bok choy and stir everything together.

Add the drained somen and soy sauce and pepper. Stir together for a few minutes until the noodles and ingredients are well mixed. Plate and sprinkle the fried garlic on top.