The trick with this deliciously quick and easy stir-fry is to get everything chopped and ready in bowls before you start cooking – then it’ll be ready in minutes!
Ingredients
(Serves 1)
rice noodles, one ‘biscuit’ (120g, see note)
1/4 large onion, diced
1/4 red capsicum, sliced
1 whole spring onion, chopped
1/2 red chilli, sliced (optional)
50 grams char sui pork (see note)
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon turmeric
1/2 teaspoon sugar2-3 tablespoons peanut oil
3-4 green prawns, peeled
1 whole egg
small handful bean sprouts
Method
1. Soak the rice noodles in a bowl of cold water while you prepare the other ingredients.
2. After all the other ingredients have been prepared, drain the noodles, place in a dry bowl. Add the spices, salt and sugar and mix well so the noodles are evenly coated with the spices.
3. Into a very hot wok, add the oil and then the prawns. Toss briefly then crack the egg into the wok. Swirl quickly then add the noodles straight on top and toss to combine.
4. Continue tossing the noodle mix for 1 minute then add the onion, capsicum, chilli and pork. Toss to combine.
5. Add the spring onions and bean sprouts and toss until some of the bean sprouts collapse. Serve immediately.
Note: the noodles are sold in packets containing several ‘biscuits’ or bundles of noodles; char sui pork is Chinese barbecued pork. Noodles are available at supermarkets; the pork is available from Asian food stores, or in Chinatown district barbecue stores, in major cities.