Ingredients

200g dried rice vermicelli or 3 x 150g Straight to Wok rice noodles

1-2 tbsp sunflower oil

1 tsp chopped ginger

1 tbsp hot curry powder

1 Chinese cabbage, cut into 1cm slices

1 carrot, very thinly sliced

150ml hot chicken stock

1 tsp brown sugar

2 tsp vinegar (any kind will do)

400g small, cooked, peeled prawns

140g beansprouts

Bunch of spring onion, thinly sliced

Oriental chilli oil (look for one that contains shrimp paste), to serve

Soy sauce, to serve

Instructions

Step 1: If using dried rice vermicelli, place it in a heatproof bowl, cover with boiling water, and leave to soak for 5 minutes or follow the package instructions. Drain well once softened.

Step 2: Heat the sunflower oil in a wok over medium-high heat. Stir-fry the chopped ginger for 1 minute until fragrant.

Step 3: Add the hot curry powder to the wok and cook for another minute, stirring constantly to release the aroma.

Step 4: Toss in the sliced Chinese cabbage and carrot, stir-frying for 2 minutes until slightly softened but still crisp.

Step 5: In a small bowl, mix the hot chicken stock, brown sugar, and vinegar. Pour this mixture into the wok along with the cooked prawns, beansprouts, and drained noodles.

Step 6: Stir everything together and cook until piping hot, ensuring the noodles are evenly coated with the curry sauce.

Step 7: Stir through the sliced spring onions, then divide the noodles between bowls. Serve immediately with a splash of oriental chilli oil and soy sauce to taste.

Tips & Variations

For extra heat, add fresh sliced chilies or use a spicier curry powder to suit your taste.

Substitute prawns with cooked chicken, tofu, or mixed seafood for variety.

If you prefer a vegetarian version, replace chicken stock with vegetable stock and omit prawns.

Soak noodles well to prevent clumping, and drain thoroughly before adding to the wok.

FAQs

Can I use fresh rice noodles instead of dried vermicelli?

Yes, fresh rice noodles can be used as a convenient alternative. They usually require shorter cooking or just warming in the wok, so adjust cooking times accordingly to avoid overcooking.

Is it necessary to use shrimp paste in the chilli oil?

While not mandatory, chilli oil containing shrimp paste adds an authentic, savory depth to the dish. You can use plain chilli oil if you prefer a simpler flavor, but the shrimp paste version complements the prawns well.