Combine sauce mix. Set aside.
Heat Lee Kum Kee Pure Sesame Oil over medium–high heat in a wok or large frying pan. Add prawns, ginger, garlic, sweet corn, red capsicum and edamame beans and sauté for 3 minutes, until the prawns have turned pink.
Add bamboo shoots, red chilli, fresh egg noodles and sauce mix and stir fry for a further 5 minutes.
Serve hot with garnish.