Ingredients

The following ingredients have 5 Servings
  • 400 g (14 oz) dried rice vermicelli
  • 2 cloves garlic
  • 4 spring onions ((scallions))
  • 200 g (7 oz) raw prawns (shrimps)
  • 1 tsp vegetable oil
  • 2 tsp sesame oil PLUS a little more to drizzle
  • 2 Tbsp mild curry powder
  • 3 large eggs (lightly beaten)
  • 1 small carrot
  • 1 red capsicum ((bell pepper))
  • 2 handfuls Chinese cabbage (or any white cabbage)
  • 6 shiitake mushrooms
  • 1 handful spinach
  • 1 Tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 Tbsp oyster sauce (leave out for vegetarian)
  • 1 Tbsp Shaoxing rice wine (or any rice wine or dry sherry OR ½ tsp clear vinegar for non alcoholic substitution)
  • ½ tsp white sugar
  • ½ tsp salt

Instruction

  • Soak the noodles in hot water for 5-10 minutes, as discussed above. At the end of that time, drain, rinse in cold, tap water, drain and set aside. If you like, snip the noodles to manageable lengths for eating. I don't, as it's bad luck!
  • Chop up the garlic finely and the spring onions into 5cm (2") lengths.
  • Grate the carrot, julienne the bell pepper and slice thinly the cabbage and shiitake.
  • Mix all the sauce ingredients into a small bowl and set aside.
  • Heat the vegetable oil in your wok on medium-high heat and pour in the eggs. Leave to set for 15 seconds, then lightly scramble for about 5-10 seconds, leaving the scrambled eggs still very soft and a little runny. Tip onto a plate and set aside until needed.
  • Clean the wok and heat the 2 tsp pf the sesame oil on medium-high heat and fry the prawns for 20 seconds.
  • Add the garlic and spring onions and fry for 10 seconds, then add the rest of the vegetables. Cook all this for 30 seconds, stirring on the medium-high heat continuously.
  • Add the sauce, stir and cook for 20 seconds. Tip in the eggs in.
  • Add the noodles, sprinkle the curry powder all over and stir thoroughly, mixing everything up, coating the noodles and scraping the bottom of the wok. Don't cook for more than 2 minutes. The noodles ought to be done in 1 minute.
  • Turn the heat off, drizzle a little sesame oil all over and serve up.