Heat the groundnut oil in a wok over a high heat. When the oil is smoking, add the garlic, ginger and prawns and stir fry for one minute.
Add the carrots, broccoli and Chinese cabbage and continue to stir fry for 2-3 minutes, or until just wilted.
Add the bok choi, beansprouts and noodles and stir fry for a further minute.
In a bowl, mix together the sesame oil, soy sauce and rice vinegar until well combined. Add the mixture to the wok and stir fry for a further 1-2 minutes, or until most of the liquid has evaporated.
Sprinkle over the coriander leaves and serve immediately.
