Singapore Fried Curry Noodles
Recipe by Adrian Richardson
Serves 4 | 
10 minutes prep time | 
20 minutes cooking time
Ingredients
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400g AYAM™ Rice Vermicelli Noodles
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2 tbsp extra virgin olive oil
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1 medium onion, diced
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1 whole red capsicum, diced
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4 cloves garlic, sliced
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1 large knob ginger
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1 red chilli, finely chopped
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1 stem curry leaves
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1 tbsp AYAM™ Curry Powder
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300g raw prawns, head and shell removed, deveined
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1 cup fresh bean sprouts
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4 whole eggs
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¼ cup AYAM™ Light Soy Sauce
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3 spring onions, thinly sliced
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½ tsp ground white pepper
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1 tsp turmeric powder
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½ tsp dried chilli
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Toasted sesame seeds, to serve
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Deep-fried shallots, to serve
Method
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Soak the dried vermicelli noodles in hot water for about 2-3 minutes, just until tender or follow the instructions on the product packaging. Don't go too long as you’ll want to prevent a mushy texture.
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Add the onion, ginger, garlic, chilli and curry leaves to a hot pan, add in the olive oil and toss through. Add the capsicum, then the prawns.
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To the pan, add the white pepper, turmeric, curry powder and dried chilli. Toss through and toast off the spices, if needed add some more olive oil.
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Add the noodles to the pan, then crack in the eggs to the pan. Scramble with a spoon, and then add in the bean shoots and toss to combine. Add in the soy sauce, then the spring onions. Give a final toss and serve with toasted sesame seeds and fried shallots.
