Begin by cooking your noodles according to the package instructions, typically boiling them for about 3-5 minutes until al dente. Once cooked, drain and rinse them under cold water.

In a small bowl, whisk together soy sauce, dark soy sauce, sesame oil, freshly grated ginger, and minced garlic. Set aside.

Heat sesame oil in a large wok or skillet over medium-high heat. Add sliced leeks and zucchini, sautéing for about 2 minutes.

Add the prawns to the skillet with the sautéed vegetables. Cook for approximately 5 minutes, stirring frequently.

Once the prawns are cooked, add the reserved noodles to the wok. Pour the prepared sauce over the mixture and toss gently.

Transfer the stir fry to plates while hot. Optionally top with sunny side up eggs, fresh spring onions, and sesame seeds.