Make a homemade version of your favourite takeaway with our "fakeaway" healthy recipe – perfect for a family night in or for kicking off the weekend in style.
Singapore Noodles with Prawns
2 nests thin vermicelli rice noodles
1 tbsp light soy sauce
1 tbsp oyster sauce
2 tsp mild curry powder
1 tbsp sesame oil
1 garlic clove, chopped
1 red chilli, thinly sliced (deseeded if you don't like it too hot)
Thumb-sized piece ginger,grated
1 medium onion , sliced
1 red pepper or yellow pepper, cut into thin batons
4 spring onions , cut in half lengthways then into batons
8 raw king prawns
1 large egg , beaten
Coriander leaves, to serve
Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.
In a small bowl, mix together the soy, oyster sauce and curry powder.
In a large wok, add half the oil and fry the garlic, chilli and ginger until golden, about 2 mins. Add the remaining oil, onion, pepper, spring onions, prawns and noodles and stir-fry for a few mins. Push everything to one side, add the egg and scramble. Add the soy sauce mixture, toss again for a few more mins, then remove from the heat.
Sprinkle over the coriander leaves before serving.
