Singapore noodles with shrimps & Chinese cabbage

• dried rice↗200g g

  vermicelli or 3 x 150g Straight to Wok rice noodles

• 1-2 tbsp sunflower oil tbsp
• chopped ginger1 tsp tsp
• hot curry powder↗1 tbsp tbsp
• Chinese cabbage↗1

  cut into 1cm slices

• carrot↗1

  very thinly sliced

• hot chicken stock↗150ml ml
• brown sugar↗1 tsp tsp
• vinegar↗2 tsp tsp

  (any will do)

• small, cooked, peeled prawns400g g
• beansprouts140g g
• bunch spring onions↗

  thinly sliced

• Oriental chilli oil↗

  (look for one that contains shrimp paste), to serve)

• soy sauce↗

  to serve

Step-by-step instructions

1. 1

   If using dried noodles, place in a heatproof bowl, cover with boiling water and leave to soak for 5 mins, or follow the pack instructions. Drain well.

2. 2

   Meanwhile, heat the oil in a wok and stir-fry the ginger for 1 min. Add the curry powder and cook for 1 min more.

3. 3

   Add the cabbage and carrot and stir-fry for 2 mins. Mix together the stock, sugar and vinegar and add to the pan with the prawns, beansprouts and drained noodles. Cook until piping hot, then stir through the spring onions, divide between bowls and serve with a splash of chilli oil and soy sauce.