Singapore Noodles

Ingredients

• 200 g rice vermicelli
• 4 tsp mild curry powder
• 200 g raw prawns, peeled
• 150 g char siu or cooked ham, sliced
• 2 eggs, beaten
• 1 red pepper, finely sliced
• 150 g beansprouts
• 4 spring onions, cut into batons
• 3 garlic cloves, chopped
• 3 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 3 tbsp oil
• 2 tsp sesame oil

Method

1. Soak the noodles

   Soak the vermicelli in hot water until pliable, then drain thoroughly and spread out to dry a little. Wet noodles clump into a solid mass in the wok.

   5 min

2. Bloom the curry powder

   Warm the curry powder in a dry wok for thirty seconds until fragrant, then tip it out. Blooming it dry first is what gives this dish its colour and depth rather than a raw dusty edge.

3. Scramble the egg

   Heat the oil, pour in the egg, let it set into a thin omelette, then break it up and remove.

4. Fry the fillings

   Stir-fry the garlic, pepper, ham and prawns over a high heat until the prawns turn opaque.

   3 min

5. Add noodles and sauce

   Return the curry powder with the noodles, soy and Shaoxing wine, tossing constantly with tongs to coat every strand evenly.

   3 min

6. Finish

   Throw in the beansprouts, spring onions, egg and sesame oil, toss for thirty seconds and serve.