Singapore noodles with Shrimp

This low-fat, low-calorie version of your favourite stir-fried takeaway will be ready in 20 minutes and is packed with prawns and plenty of flavor

Ingredients

• 2 nests thin vermicelli rice noodles
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tsp mild curry powder
• 1 tbsp sesame oil
• 1 garlic clove, chopped
• 1 red chilli, thinly sliced (deseeded if you don’t like it too hot)
• thumb-sized piece ginger, grated
• 1 medium onion, sliced
• 1 red pepper or yellow pepper, cut into thin batons
• 4 spring onions, cut in half lengthways then into batons
• 8 raw king prawns
• 1 large egg, beaten
• coriander leaves, to serve

1. Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.
2. In a small bowl, mix together the soy, oyster sauce and curry powder.
3. In a large wok, add half the oil and fry the garlic, chili and ginger until golden, about 2 mins. Add the remaining oil, onion, pepper, spring onions, prawns and noodles and stir-fry for a few mins. Push everything to one side, add the egg and scramble. Add the soy sauce mixture, toss again for a few more mins, then remove from the heat. Sprinkle over the coriander leaves before serving.