1. In a kettle, bring 1.5 litres of water to the boil. Place the frozen prawns in a colander, place the colander on a saucepan. Pour the boiling water over the prawns so they thaw quickly. Pat the prawns dry.
2. Pick off the watercress leaves.
Halve the peppers, remove the stem and seeds, cut the flesh crosswise into wafer-thin strips.
4. Pick off the coriander leaves and chop a little finer.
5. Bring the shrimp thawing water to the boil. Put in the noodles and bring the water to a boil again. Cook the noodles according to instructions on the packet. Dump the noodles into a colander and rinse cold under running cold water.
6. Heat a saucepan. In a dry saucepan, while stirring, toast the sesame seeds until golden brown. Sprinkle it on a double piece of kitchen paper.
7. Heat a small wok over high heat. Then pour in the oil along the edge. Stir-fry the prawns for 3-4 minutes over high heat.
8. Mix the cold noodles with watercress, paprika, almost all the coriander and teriyaki marinade and divide the salad between two plates. Spoon the warm prawns on top and sprinkle the sesame seeds and the rest of the coriander on top. Enjoy your meal!