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Ingredients
- 2tbs curry powder
- 3tsp caster sugar
- ½tsp turmeric powder
- ¼tsp chilli flakes
- 5tbs soy sauce
- 3tbs vegetable oil
- 90g vermicelli rice noodles (2 small nests)
- 1 onion, diced
- Small thumb of ginger, peeled and grated
- 120g king prawns
- 100g leftover cooked chicken, torn or chopped into small pieces
- 1 egg, beaten
- ½ green pepper, sliced
- ½ red pepper, sliced
- 1 small wedge of York cabbage, thinly sliced
- ½ red chilli, sliced
- 2 spring onions, sliced
- Fresh coriander leaves
- To make the sauce, add the curry powder, caster sugar, turmeric powder, chilli flakes, soy sauce and two tablespoons of the vegetable oil to a bowl and mix together with a spoon.
- Place the noodles in a large bowl and cover with boiled water from the kettle. Leave the noodles in the water for five to six minutes until soft, and then strain them and set aside.
- Heat a wok or nonstick frying pan and add a tablespoon of vegetable oil. Add the diced onion and the ginger and fry for one to two minutes, then add the prawns and fry on one side for two minutes and then turn the prawns to cook on the other side. Add the leftover cooked chicken and stir-fry for another minute. Then add the green and red pepper and the white cabbage and continue to stir-fry for a further two minutes. Next, add the beaten egg and fry for one to two minutes, stirring regularly.
- Add the strained noodles to the wok. Add the sauce and stir-fry for two minutes, tossing everything through the sauce.
- Use a tongs to place the noodles into bowls and garnish with some sliced chilli, sliced spring onions and some coriander leaves.
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