Singaporean Noodles - SINGAPORE

Ingredients

• 300 grice vermicelli
• ½ cupvegetable oil
• 250 ggreen (raw) prawns, shelled and deveined
• 1medium onion, chopped
• 1red capsicum, cut into fine strips
• 2eggs, lightly beaten
• 4–6 tsphot curry powder
• 2 cupsbean sprouts
• 3 tbsplight soy sauce
• salt and freshly ground black pepper
• 1 tbspsesame oil
• sprigsof coriander, to garnish

Instructions

Soaking time 15 minutes

In a large bowl, soak the vermicelli in enough cold water to cover for 15 minutes. Meanwhile, heat 1 tablespoon of the oil in a wok or very large frying pan until hot without smoking. Stir-fry the prawns for 1 minute until they turn pink. Remove and set aside. Heat 2 tablespoons of the oil in the wok and stir-fry the onion and capsicum for 1 minute. Remove and set aside with the prawns.
  
Add the beaten eggs to the wok and cook in a sheet, rather like an omelette. Remove and cut into thin slices before setting aside.

Add the remaining oil to the wok, stir in the curry powder mixed to a paste with a little water, and the noodles, which have been scooped from the water and drained. Stir-fry until thoroughly combined. Add the prawns, onion and capsicum mixture, omelette strips and bean sprouts, seasoning the mixture with soy sauce and salt and pepper. Stir-fry for 4–5 minutes until the noodles are just cooked.

Transfer to a serving platter, drizzle with sesame oil and garnish with coriander.