250g dried rice noodles, round or flat
2tablespoons groundnut or vegetable oil
1small onion, thinly sliced
1large red chilli, deseeded and thinly sliced
2tablespoons finely chopped garlic
1green pepper, cored, deseeded and thinly shredded
2 tablespoons light soy sauce
1tablespoon shaoxing rice wine or dry sherry
2tablespoons Madras curry paste
2 teaspoons sugar
125ml chicken stock
125g cooked peeled prawns, deveined and coarsely chopped
3 tablespoons finely chopped spring onions
Rice noodles are very popular in eastern and southern China. This favourite recipe, flavoured with curry, was brought to China by returning immigrants from Singapore.
1. Soak the noodles in warm water for 15 minutes or until they are soft. Drain the noodles thoroughly in a colander and set aside.
2. Heat a wok over a high heat until it is hot, then add the oil. When the oil is hot and slightly smoking, add the onion, chilli and garlic and stir-fry for 1 minute. Then add the green pepper, noodles, soy sauce, rice wine or sherry, curry paste, sugar, salt and stock. Cook the mixture over a high heat for 5 minutes until most of the liquid has evaporated.
3. Add the beaten egg and prawns to the wok and continue to stir-fry for another minute, mixing well. Finally, add the spring onions. Give the mixture several good stirs and serve at once.