Singapore noodles with prawns

2 of 5-a-day family friendly fibre iron low calorie low fat noodles prawns singapore noodles

N/A

Source

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

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

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

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.