Singapore Noodles

Ingredients · per serving

• 60 g Raw prawns (peeled)
• 80 g Rice vermicelli
• 60 g Chicken breast
• 40 g Beansprouts
• 2 tbsp Vegetable oil
• 1 large Egg
• ½ whole Bell pepper
• ½ tsp Sesame oil
• 1 tbsp Mild curry powder
• 1 tbsp Soy sauce
• 1 whole Spring onion
• ½ tsp Sugar

Instructions

1. Place the rice vermicelli in a large bowl. Cover with hot tap water and leave for 5 minutes to soften, then drain.
2. In a small bowl mix the soy sauce, mild curry powder, sesame oil, and sugar into a thick paste.
3. Slice the chicken into thin strips. Slice the pepper into matchsticks. Halve the prawns lengthways if they're large.
4. Heat a wok over high heat. Add 1 tablespoon of the oil.
5. Crack in the egg. Scramble quickly with a spatula until just set, then tip onto a plate.
6. Add the remaining oil. Stir-fry the chicken for 2-3 minutes until cooked through. Add the prawns, stir-fry 1 minute until pink. Push everything to one side.
7. Add the pepper, beansprouts, and spring onion whites to the empty side. Stir-fry 1 minute — keep them crisp.
8. Add the drained vermicelli and the curry paste. Toss with tongs for 2 minutes, lifting and folding, until everything is evenly coated. The noodles will turn yellow.
9. Return the scrambled egg, toss once more. Plate, scatter spring onion greens on top, serve.

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