For the sauce
- 3 tablespoons Shaoxing wine
- 3 tablespoons light soy sauce
- 2 tablespoons medium hot curry powder
- 2 teaspoons sugar
- Pinch of salt
For the noodles
- 250g dried Vermicelli Noodles
- 4 eggs, whisked
- 3 tablespoons peanut oil
- 1 brown onion, thinly sliced
- 6 garlic cloves, minced
- ½ large red capsicum, thinly sliced
- 12 snow peas, thinly sliced
- 300g, raw peeled prawns
- ½ cup spring onion/scallion, sliced (green only)
- ½ cup fresh bean sprouts
- 1 bunch Bok Choy, ends trimmed
- Red chilli slices, chopped chives, lime wedges – to serve
- Prepare the sauce by mixing all ingredients for it in a small bowl.
- Prepare the Vermicelli Noodles by placing in a large bowl and covering completely with boiling water. Allow to soften for 5-6 minutes, then drain completely and set aside.
- Heat 1 tablespoon of oil in a large wok on high heat. Add the eggs and swirl the wok around to create a thin omelette shape. Using a wooden turner/spatula, break up the egg after a few seconds and remove it to a bowl when it is just cooked.
- Heat 2 tablespoons of oil in the wok on high. Add onion and garlic. Sauté for a couple of minutes till the onion starts to soften. Add capsicum, snow peas and prawns. Stir-fry on high for a minute or two until veggies are glossy and starting to char and prawns are dry.
- Add the noodles, sauce, spring onion, bean sprouts and Bok Choy. Continue stir-frying on high while tossing and mixing with large tongs or wooden/steel turner until all the noodles are coated with the sauce and heated through (approximately 2-3 minutes).
- Remove from heat. Garnish with chopped chives and chilli slices. Serve hot with lime wedges.
If you cannot have alcohol, skip the Shaoxing wine. Instead, add the same quantity of vegetable broth and an extra teaspoon of sugar.
This recipe uses a “medium” curry powder by Bolst’s. It is not at all spicy in the quantity used. If you would like the noodles to be spicy, add 1/2 t 1 teaspoon of red chilli flakes or hot sauce to the noodles and mix.