Stir Fry Prawns with Rice Noodles

Serves 2-4

Time 15 minutes

Ingredients

200g thin dry rice noodles

¼ cup extra virgin olive oil

1 brown onion, sliced

6 cloves garlic, finely minced

2 long red chillies, sliced 

1 large knob of ginger, sliced

2 tbsp curry powder

½ large red capsicum, cut into strips

½ large green capsicum, cut into strips

10 large prawns, deveined and peeled 

2 tsp white pepper

6 large eggs 

200g Chinese cabbage, cut into thin strips

1/2 cup mung bean 

2 cups bean sprouts

2 tbsp dark soy sauce  

2 tbsp oyster sauce  

½ tsp sesame oil (optional)

Salt and black pepper

To serve

6 spring onions, finely chopped

1 bunch coriander, finely chopped

Method

Cook rice noodles as per packet instructions or soak them in boiling water for 5-10 minutes, until the noodles are soft and rehydrated, drain and set aside.  

Heat olive oil in a hot pan, add onion, garlic, ginger, chill, curry powder and sauté, season with salt and pepper. Sauté for a few minutes, then add the capsicum, prawns and white pepper.  

Crack in the eggs and do not stir for about 5 seconds, and then stir to scramble the eggs into pieces. Add the cabbage, noodles, mung beans, bean sprouts, dark soy, sesame oil and oyster sauce.   Sauté and toss around to ensure the seasoning is spread evenly. 

Garnish with spring onion and coriander and serve.