Name: Singapore Noodles
Cook time: 50 min
Yield: 2
Ingredients: 100g/4oz dried Singapore vermicelli noodles; 2 eggs, well beaten; ½ onion, finely sliced; ½ red pepper, cored, deseeded and finely sliced; 6 large raw tiger or king prawns, peeled and deveined; Handful of beansprouts, rinsed and well drained; Vegetable oil; 1 spring onion, finely sliced, to garnish; For the spice paste; 1 bird’s eye chilli, finely chopped; 1 tbsp water; 1 tbsp light soy sauce; ½ tsp dark soy sauce; 1 tsp sesame oil; 1 tsp Madras curry powder; 1-2 pinches of chilli powder (depending on how spicy you like it); ¼ tsp salt

VMG Recipes