Singapore noodles with prawns

Ingredients

• 2 nests thin vermicelli rice noodles
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tsp mild curry powder
• 1 tbsp sesame oil
• 1 garlic clove , chopped
• 1 red chilli , thinly sliced (deseeded if you don't like it too hot)
• thumb-sized piece ginger , grated
• 1 medium onion , sliced
• 1 red pepper or yellow pepper, cut into thin batons
• 4 spring onions , cut in half lengthways then into batons
• 8 raw king prawns
• 1 large egg , beaten
• coriander leaves, to serve

Method:

• STEP 1

  Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.

• STEP 2

  In a small bowl, mix together the soy, oyster sauce and curry powder.

• STEP 3

  In a large wok, add half the oil and fry the garlic, chilli and ginger until golden, about 2 mins. Add the remaining oil, onion, pepper, spring onions, prawns and noodles and stir-fry for a few mins. Push everything to one side, add the egg and scramble. Add the soy sauce mixture, toss again for a few more mins, then remove from the heat. Sprinkle over the coriander leaves before serving.