Buckwheat noodles with vegetables and prawns stir fried in sweet chilly sauce

Sometimes i just  want to eat something nice and do it quickly,  a noodle stir fry for example. The taste is always rewarding and I can improvise with the ingredients, using whatever vegetable is left in the fridge and choosing from a variety of stir fry sauces. This time I tried a chilly sauce and used some autumn vegetables.

Ingredients

1tbsp olive oil
1 leek finely chopped
2spring onions finely chopped
1 carrot peeled into strips or ribbons
120 gr king prawns
70gr buckwheat noodles

Ingredients for the chilly sauce (which can transform into a sweet chilly one of you add 1 tbsp of sugar)

1 garlic glove chopped
1 cm piece of root ginger, peeled and grated
2 tbsp of cider vinegar
2 tbsp of thai fish sauce
4 tbsp vegetable stock
1/2 tbsp chilly powder
(Taken from the food doctor's everyday diet recipes)

First I make the sauce by mixing all the ingredients well together in a bowl. I will add the prawns and leave to stand while I prepare the vegetables. In a frying pan I will heat the olive oil, add the spring onions and stir fry for a minute. Then I will add the leek and the carrot strips and leave to cook until they are softened and hot. I will then pour in the prawns with the sauce and simmer together for a further 3-4 minutes to heat through. Meanwhile I have already cooked the noodles in boiling water, drained them through a colander and tip them into the frying pan to mix them with the sauce.