Gather all your ingredients. Rinse the prawns under cold water and pat them dry with a paper towel. Slice the red onion, garlic, chili pepper, red pepper, yellow pepper, eggplant, zucchini, carrot, and parsnip into bite-sized pieces.
Bring a pot of water to a boil and add the rice noodles. Cook according to package instructions, around 4-6 minutes. Once done, drain and rinse under cold water to stop the cooking process. Set aside.
Place your wok or skillet over medium-high heat and add the sunflower oil. Once hot, toss in the red onion and garlic, sautéing until fragrant, about 1-2 minutes.
Add the sliced chili pepper, red pepper, yellow pepper, eggplant, zucchini, carrot, and parsnip to the wok. Stir-fry for about 5-7 minutes, or until vegetables are tender but still crisp.
Once the vegetables are cooked, push them to the side of the wok and add the prawns. Cook for another 3-4 minutes, or until the prawns turn pink and opaque.
Pour in the soy sauce and sesame oil, mixing everything together. Squeeze in the juice of one lime and stir well to combine all the flavors. Allow it to cook for an additional 1-2 minutes.
Gently fold in the cooked rice noodles, ensuring they are well coated with the sauce and mixed with the shrimp and vegetables. Cook for another minute to heat through.
Transfer the stir-fry to serving plates. For a touch of elegance, top with red sorrel leaves and chive flowers, if using. Enjoy your vibrant and delicious Stir-Fry Shrimp & Veggies with Rice Noodles!
