These spicy noodles are simple to make, low calorie and have a slightly sweet, slightly savoury curry sauce – an ideal way to use up leftover roast pork too
Prep:20 mins
Serves 4
200g pack vermicelli rice noodles1 ½ tbsp rapeseed oil1 red chilli, deseeded and sliced2 garlic cloves, finely chopped1 tbsp finely chopped coriander stalks, plus leaves to servethumb-sized piece ginger, finely chopped1 large carrot, cut into matchsticks3 spring onions, sliced lengthways300g Chinese cabbage, shredded200g leftover pork, cut into strips1 egg, beaten2 handfuls beansprouts150g raw king prawns
STEP 1Pour boiling water over the noodles in a bowl and leave for 4-5 mins until just starting to soften, or follow the pack instructions. Drain and leave in the sieve to steam-dry. Mix the ingredients for the sauce together and set aside.STEP 2Put all your ingredients in bowls next to the hob ready to use. Heat a wok over a high heat with 1 tbsp of the oil. Add the chilli, garlic, coriander stalks and ginger, and stir-fry for a couple of mins. Add the carrot, spring onions and shredded cabbage, and stir-fry for about 5 mins, then move all of it to one side of the wok. Add the remaining oil and fry the beaten egg, moving it around to incorporate into the veg. Add the prawns and stir for a few seconds until
starting to turn pink. Add the pork, stir-fry to heat through and combine, then add the noodles and sauce, followed by the beansprouts. Stir-fry until the prawns are cooked through, then serve topped with coriander leaves.
