2 nests thin rice vermicelli noodles
1 tbsp light soy sauce
1 tbsp oyster sauce
2 tsp2 tsp mild curry powder 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 yellow or red pepper, cut into thin batons
4 spring onions, cut in half lengthways then into thin batons
8 raw king prawns
1 large egg, beaten
coriander leaves, to serve
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.