This low-fat, low-calorie version of your favourite stir-fried takeaway will be ready in 20 minutes and is packed with prawns and plenty of flavour
Prep:10 mins
Serves 2
2 nests thin vermicelli rice noodles1 tbsp light soy sauce1 tbsp oyster sauce2 tsp mild curry powder1 tbsp sesame oil1 garlic clove, chopped1 red chilli, thinly sliced (deseeded if you don’t like it too hot)thumb-sized piece ginger, grated1 medium onion, sliced1 red pepper or yellow pepper, cut into thin batons4 spring onions, cut in half lengthways then into batons8 raw king prawns1 large egg, beatencoriander leaves, to serve
STEP 1Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.STEP 2In a small bowl, mix together the soy and oyster sauce.STEP 3In 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, curry powder 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.
