Singapore noodles

Thin rice noodles stir-fried with chicken, prawns, egg and crunchy veg in a golden curry seasoning. A takeaway favourite that is quick enough for any weeknight.

Ingredients

• 250 g Rice noodles, thin vermicelli
• 30 ml Vegetable oil
• 2 Eggs, beaten
• 250 g Chicken breast, thinly sliced
• 200 g Prawns, raw, peeled
• 0.2 Garlic, 2 cloves, crushed
• 10 g Fresh ginger, grated
• 1 Onions, thinly sliced
• 1 Peppers, red, thinly sliced
• 100 g Carrots, cut into matchsticks
• 12 g Mild curry powder
• 2 g Ground turmeric
• 30 ml Soy sauce
• 5 g Caster sugar
• 100 g Beansprouts
• 4 Spring onions, cut into short lengths
• 5 ml Sesame oil

Method

1. Cover the noodles with boiling water and leave until just soft, then drain, rinse in cold water and drain well. Snip into shorter lengths with scissors.
2. Heat a little of the oil in a wok, pour in the beaten eggs and swirl into a thin omelette. Roll it up, slice into ribbons and set aside.
3. Add a little more oil and stir-fry the chicken over a high heat until nearly cooked, then add the prawns and cook until pink. Lift everything out onto a plate.
4. Add the rest of the oil, then the garlic, ginger, onion, pepper and carrots. Stir-fry until just tender but still crunchy.
5. Sprinkle over the curry powder and turmeric and stir for 30 seconds. Add the noodles, soy sauce, sugar and 2 tablespoons of water and toss with tongs until the noodles are evenly yellow. Return the chicken, prawns and egg with the beansprouts and spring onions, toss until hot, then drizzle with sesame oil.