Boil a kettle and then chop up the celery, green beans, carrot and mushrooms into bite-size pieces.
If adding noodles simmer a pan of water ready.
Make up the swiss bouillon with 250ml boiling water and set aside.
Heat the oil in a wok, add the soy sauce and gently fry the prawns for 2 minutes. If the prawns are raw they will turn pink when cooked through. Scoop into a piece of tin foil and seal to keep warm.
Add the garlic, ginger, chilli and all the vegetables to the wok and fry quickly for 2 minutes, stir frequently.
Add the stock to the wok and cover. Simmer for 5 minutes to steam the veggies. At the same time add the noodles to the pan of boiling water and simmer for 5-7 minutes as per packet instructions.
Add the prawns back in along with the chopped up spring onions.
Drain the noodles if using.
Serve the veg and prawns on the noodles and add the chilli sauce (optional).