Singapore noodles with prawns

• thin vermicelli rice noodles↗2 nests
• light soy sauce↗1 tbsp tbsp
• oyster sauce↗1 tbsp tbsp
• mild curry powder↗2 tsp tsp
• sesame oil↗1 tbsp tbsp
• garlic clove↗1

  chopped

• red chilli↗1

  thinly sliced (deseeded if you don't like it too hot)

• thumb-sized piece ginger

  grated

• medium onion↗1

  sliced

• red pepper↗1

  or yellow pepper, cut into thin batons

• spring onions↗4

  cut in half lengthways then into batons

• raw king prawns↗8
• large egg↗1

  beaten

• coriander

  leaves, to serve

Step-by-step instructions

1. 1

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

2. 2

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

3. 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, curry powder 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.