While the pasta and shrimp will cook, make the sauce so it's ready when needed. In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth and well combined. Add the paprika, pepper, salt, garlic powder, and freshly squeezed lime juice, stirring until you have a vibrant, creamy sauce with a slight kick. I like to taste it at this point and adjust the heat level—add more sriracha if you want extra spice, or a touch more mayo if it's too intense. Set the sauce aside at room temperature.

Add the pasta, prawns, water, and 1.25 tsp salt to a pressure cooker. Stir to combine and ensure the pasta is submerged as much as possible. Lock the lid, set the valve to seal, and cook on high pressure for 1 minute. This quick cooking time keeps the shrimp tender and the pasta perfectly al dente—overcooked shrimp becomes rubbery, so don't skip the timer. When the time is up, perform a quick release by carefully opening the valve to let the steam escape.

Carefully drain the pasta and shrimp in a colander, shaking gently to remove excess water. Transfer the drained mixture to a large bowl or back to the pot for easier tossing. Pour the bang bang sauce from Step 1 over the hot pasta and shrimp, then toss everything together until the sauce coats every strand of pasta and each shrimp evenly. The heat from the pasta will help the creamy sauce coat beautifully. I find tossing in the pot itself saves a dish and makes it easier to get everything coated.

Divide the bang bang shrimp noodles between serving bowls or plates. Top each portion generously with the thinly sliced spring onion, sesame seeds, and a drizzle of chili oil for extra flavor and visual appeal. The chili oil adds a wonderful aromatic depth and a textural crunch that brings the whole dish together.