Singapore Noodles

Ingredients

• 100g Vermicelli Noodles
• 100g Prawns, chopped if large
• 1/2 Red Pepper, sliced
• 1/2 Onion, sliced
• 2 Spring Onions, sliced
• 1 Egg
• 1 Chilli
• 1tsp curry powder
• 1tsp chilli powder
• 1tbsp light soy
• 1tbsp sesame oil
• Splash dark soy
• Vegetable Oil, for cooking

Method

1. Prepare the noodles: remove from packet and cover with boiling water until the start to loose their packet shape. Remove from water and put on a clean towel to ‘dry’. Try to separate as much as possible at this stage.
2. Make the Singapore sauce: add curry powder, chilli powder and chopped chilli, soy sauce(s), sesame oil and a tablespoon of water. Mix and put to one side.
3. Heat wok + oil, fry egg and then break up. Put to the edge of pan. Start to fry sliced onion, putting egg pieces on top. Add sliced red pepper and cook, add prawns. Cook until prawns look good!
4. Add the now dry noodles to the wok, and shortly after add the Singapore sauce. Keep turning noodles
5. Serve. Feeds 1!