1.Shell and devein prawns leaving tails intact; combine prawns, garlic, sambal, peanut oil and chopped coriander in small bowl, season.
2.Place noodles in medium heatproof bowl, cover with boiling water; stand until tender, drain.
3.Meanwhile, heat sesame oil in wok; stir-fry prawn mixture until prawns change colour.
4.Add onion, cabbage, sauces, sugar and noodles; stir-fry until cabbage wilts. Serve topped with chilli and coriander leaves.
Hokkien noodles can be used instead of rice noodles. Scallops or firm white fish fillets can be used instead of prawns. Prawn mixture can be marinated for a few hours or overnight in the fridge.Note