Prep:10 mins Cook:10 mins
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
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.