Defrost the prawns if necessary. Pour boiling water over the noodles and let them soak for about 3 minutes. Drain. Peel onion and garlic and dice finely. Peel and wash the carrots.
First cut lengthwise into thin slices, then into sticks. Sort the seedlings, wash and drain. Clean, wash and chop the spring onions. Dab meat dry and cut into strips.
Wash the shrimps and pat them dry. Mix each separately with 1 teaspoon starch. Heat 2 tablespoons of oil in a wok or large frying pan. Stir-fry the prawns and meat strips for 4-5 minutes. Season with salt and pepper.
Take it out. Heat 1 tbsp. oil in the frying fat. Steam onion, garlic and carrots for about 2 minutes while stirring. Stir in shrimps, meat and noodles well. Add the soy sauce and continue to fry for 3-4 minutes.
Stir in the soy seedlings and spring onions. Season with salt, pepper and 1 pinch of sugar. Wash lettuce leaves, dab dry and cut into thin strips. Wash lemon, grate dry and cut into slices.
Arrange the noodles with iceberg lettuce and fried onions. Drizzle with chilli oil (caution - very hot!) and a few drops of lemon juice. Add the rest of the lemon.