Singapore curry noodles with prawns and egg

Ingredients

For 1 serving

• Rice noodles65 g
• Shrimp100 g
• Eggs1
• Bell peppers80 g
• Bean sprouts60 g
• Spring onions1
• Curry powder1 teaspoon
• Tamari1 tablespoon
• Peanut oil2 teaspoons

Contains: nuts, eggs, shellfish, soy,

In season: June – September

Method

1. Bring a kettle of water to the boil, pour it over the rice noodles in a bowl and soak for 8 minutes, until soft; drain.
2. Meanwhile wash the peppers, remove seeds and ribs and cut into thin strips; slice the spring onion, rinse the bean sprouts, pat the prawns dry and beat the egg.
3. Heat half the groundnut oil in a wok or frying pan over medium heat, pour in the egg and scramble for 1 minute, until set; lift it out.
4. Add the remaining oil, turn the heat to high and stir-fry the prawns and peppers for 3 minutes, until the prawns are pink.
5. Add the noodles, curry powder, tamari and 2 tablespoons of water and toss for 2 minutes with tongs, until the noodles are evenly yellow.
6. Return the egg, add the bean sprouts and spring onion, toss for 30 seconds and serve.