Prepare the sauce:
In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, ginger, and chili flakes (if using). Set aside.

Cook the prawns:
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add prawns and cook for 2–3 minutes, turning halfway, until pink and cooked through. Remove and set aside.

Sauté the vegetables:
In the same pan, add the remaining tablespoon of oil. Sauté the onion, garlic, bell pepper, zucchini, and snap peas for 3–4 minutes, or until just tender but still crisp.

Combine and cook:
Add the cooked prawns back into the pan, then pour in the prepared sauce. Toss everything together and cook for 1–2 minutes, allowing the sauce to coat the prawns and vegetables.

Serve:
Serve immediately over rice or noodles. Garnish with fresh coriander.

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