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Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.
In a small bowl, mix together the soy and oyster sauce.
In 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.
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