Singapore Noodles Sir-Fry

Ingredients: 

Rice noodles 200g-250g (roughly 100g per person) 

2 tbsp soy sauce 

2 tbsp oyster sauce 

1 tbsp curry powder or masala powder 

Sesame oil 

1 garlic clove 

1 red chilli/some chilli flakes 

Thumb sized piece of ginger 

½ an onion 

1 pepper 

4 spring onions 

Prawns 

1 egg 

Coriander leaves to serve 

Sesame seeds 

Olive oil 

Method: 

1. Cook the noodles according to pack instructions. Drain in a colander and set aside. 
2. If you are using frozen prawns, defrost them by soaking them in cold water. 
3. In a small bowl, mix the soy and oyster sauce. 
4. Chop up the clove of garlic. Thinly slice the chilli and deseed it if it’s too hot. Grate the ginger. Slice the onion. Cut the pepper and spring onions into batons. Remove the prawns from bowl (if they’re frozen ones) and dry them. Have all the ingredients ready to add to a wok. 
5. In the wok, add a tbsp of sesame oil, some olive oil, and the garlic, chilli and ginger. Turn on heat and fry them until golden for a couple minutes. 
6. Add another tbsp of sesame oil, the onion, pepper, spring onions, prawns, noodles and curry powder/masala powder and stir-fry for a few mins. 
7. Push everything to one side in the wok, add the egg and scramble it. Then mix it in to the ingredients. 
8. Add the soy sauce mixture. Toss again for a few more minutes, then remove from the heat. Sprinkle over the coriander and sesame seeds before serving.