Weeknight Singapore Noodles with Prawns and Char Siu

⏱ 35 min · Serves 4

Springy rice vermicelli tossed in a golden, fragrant curry-powder wok sauce with sweet prawns, sliced barbecue pork and a tangle of crunchy peppers and beansprouts. It's fast, smoky and endlessly better than takeaway — just have everything chopped before the wok gets hot.

Per serving: 600 kcal · 33.0g protein · 58.0g carbs · 26.0g fat

Ingredients

• 200g dried rice vermicelli noodles
• 2 tbsp mild Madras curry powder
• 1/2 tsp ground turmeric
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine (or dry sherry)
• 1 tsp caster sugar
• 1 tsp toasted sesame oil
• 4 tbsp neutral oil (groundnut or sunflower)
• 2 large eggs, beaten with a pinch of salt
• 250g raw king prawns, peeled and deveined
• 150g char siu pork or cooked ham, thinly sliced
• 1 medium onion, thinly sliced
• 3 garlic cloves, finely chopped
• 1 tbsp fresh ginger, finely grated
• 1 red pepper, thinly sliced
• 1 carrot, cut into fine matchsticks
• 150g beansprouts
• 4 spring onions, cut into 4cm lengths
• 1 red chilli, thinly sliced (optional)
• 3-4 tbsp chicken stock or water
• 1 lime, cut into wedges, to serve

Method

1. Soak the rice vermicelli in just-boiled water for 3-4 minutes until pliable but still with a little bite. Drain, rinse under cold water, drain very well and toss with 1 tsp of the neutral oil so they don't clump.
2. In a small bowl mix the curry powder, turmeric, soy sauce, Shaoxing wine, sugar and sesame oil with 2 tbsp water to make a loose paste. Set aside with all your prepped vegetables next to the hob.
3. Heat 1 tbsp oil in a large wok over high heat. Pour in the beaten eggs, swirl into a thin omelette, cook 40 seconds, then flip, cook 20 seconds more, slide onto a board, roll up and slice into ribbons.
4. Add another tablespoon of oil to the wok. Stir-fry the prawns for 90 seconds until just pink, then tip onto a plate. Add the char siu for 30 seconds to warm through and join the prawns.
5. Add the remaining 2 tbsp oil. Stir-fry the onion, pepper and carrot for 2 minutes, keeping everything moving, then add the garlic, ginger and chilli for 30 seconds until fragrant.
6. Push the vegetables to one side, pour the curry paste into the hot base of the wok and let it sizzle for 20 seconds to toast the spices, then toss everything together.
7. Add the noodles and stir-fry, lifting and tossing with tongs, for 2 minutes. Splash in the stock a tablespoon at a time if things look dry — you want the noodles evenly yellow, not wet.
8. Return the prawns, pork and egg ribbons, then add the beansprouts and spring onions. Toss for a final minute so the sprouts stay crisp. Taste and add a splash more soy if needed.
9. Pile into bowls and serve immediately with lime wedges for squeezing over.