Spicy Singapore noodles

• pack vermicelli rice noodles↗200g g
• rapeseed oil↗1 ½ tbsp tbsp
• red chilli↗1

  deseeded and sliced

• garlic cloves↗2

  finely chopped

• finely chopped coriander1 tbsp tbsp

  stalks, plus leaves to serve

• ginger↗thumb-sized piece

  finely chopped

• large carrot↗1

  cut into matchsticks

• spring onions↗3

  sliced lengthways

• Chinese cabbage↗300g g

  shredded

• leftover pork200g g

  cut into strips

• egg↗1

  beaten

• handfuls beansprouts2
• raw king prawns↗150g g
• soy sauce↗3 tbsp tbsp
• apple juice↗2 tbsp tbsp
• honey↗1 tbsp
• fish sauce↗1 tbsp
• lime↗juice 1
• curry powder↗1 ½ tbsp

Step-by-step instructions

1. 1

   Pour boiling water over the noodles in a bowl and leave for 4-5 mins until just starting to soften, or follow the pack instructions. Drain and leave in the sieve to steam-dry. Mix the ingredients for the sauce together and set aside.

2. 2

   Put all your ingredients in bowls next to the hob ready to use. Heat a wok over a high heat with 1 tbsp of the oil. Add the chilli, garlic, coriander stalks and ginger, and stir-fry for a couple of mins. Add the carrot, spring onions and shredded cabbage, and stir-fry for about 5 mins, then move all of it to one side of the wok. Add the remaining oil and fry the beaten egg, moving it around to incorporate into the veg. Add the prawns and stir for a few seconds untilstarting to turn pink. Add the pork, stir-fry to heat through and combine, then add the noodles and sauce, followed by the beansprouts. Stir-fry until the prawns are cooked through, then serve topped with coriander leaves.