Mah Mee Soup

1 tbsp peanut oil
500 g raw prawns, deveined, (shells reserved for stock)
1 tbsp SIDS SALT & PEPPER
500 ml chicken stock
1 tbsp sesame oil
3 garlic cloves, crushed
½ tsp fresh ginger, finely grated
125 g fine egg noodles
250 g barbecued pork, thinly sliced
230 g fresh bean sprouts, trimmed
1 tsp five-spice powder
100 g crab meat
6 spring onions, thinly sliced
1 lebanese cucumber, peeled & diced

Heat the peanut oil in a saucepan over high heat. Add the prawn shells and heads and cook, stirring constantly, until they turn pink. Add 1 litre water and SIDS SALT & PEPPER, cover, and simmer for about 30 minutes, until reduced by a third. Strain the stock, discarding the shells and heads then set aside. (If liked, the prawn heads and a little of the stock can be blended for a few seconds in a food processor, then passed through a fine strainer and the liquid added to the prawn stock. This results in a more flavoursome soup.) Combine the prawn and chicken stocks.
Heat the sesame oil in a clean saucepan over low heat. Add the garlic, ginger and cook until starting to brown. Add the combined stocks and the prawns, bring to the boil, then reduce the heat to low and simmer for 5 minutes. Add the noodles and continue simmering for a further 5 minutes. Add the pork, bean sprouts and five-spice powder, and simmer for 2 minutes to heat through and combine.
Serve the soup in bowls, garnished with the crab meat, spring onion and cucumber.