Singapore Noodles

Cook Time 30 mins

Servings 4

Ingredients

250g rice vermicelli, soak in water as per packet instructions

5 tbsp vegetable oil

200g peeled prawns

200g leftover chicken shredded

1 onion, sliced

1 red capsicum, cut into strips

1 knob of ginger, finely grated

2 cloves of garlic finely sliced

2 eggs, lightly beaten

2 tbsp curry powder

3 tbsp soy

1 tsp. sesame oil

1 tsp. sugar

1 cup of bean sprouts

Lime, cut in wedges for garnish

Garnish with coriander

Thanks to Justine, you can now make your favourite take out dish at home!

Method

Heat 3 tbs. of the oil in a large wok. Add the prawns and stir-fry until they just change colour, then remove. Add the onion, capsicum and cook for 2 minutes. Remove and set aside with the prawns. In the same wok, pour in the egg and swirl around wok to make a thin omelette. Once cooked roll up and slice thinly.

Mix together the soy, sesame oil and sugar.

Heat the remaining oil in the wok and add the curry powder. Once it becomes very aromatic, add the garlic and return the prawns, cooked chicken, vegetables and sliced egg. Add the vermicelli, adding a little of the soaking water, followed by the soy mixture. Toss to ensure everything is combined evenly. Lastly, toss through the bean shoots. Garnish with coriander and side of lime.