Singapore Noodles

For the noodles

1. Soak the rice vermicelli in hot water until softened, about 5 minutes.

   Then 5 min of waiting

2. Drain the noodles thoroughly through a sieve and set aside.

For the sauce

3. Combine the sesame oil, soy sauce, Chinese cooking wine, bouillon cubes, curry powder, and chilli flakes in a bowl.

4. Whisk until fully combined and the bouillon cubes dissolve.

For the stir fry

5. Heat a little oil in a wok over high heat, add the beaten eggs, and scramble until cooked through, then remove from the wok.

6. Add another splash of oil to the wok and stir-fry the chicken slices until cooked through and golden, 3–4 minutes, then remove.

7. Fry the garlic paste and king prawns in the wok until the prawns turn pink, 2–3 minutes, then remove.

8. Heat a fresh splash of oil in the wok, add the red pepper, yellow pepper, carrot, and onion, and stir-fry until tender-crisp, 2–3 minutes.

9. Pour the prepared sauce over the vegetables in the wok.

10. Add the drained rice vermicelli noodles and toss well to coat in the sauce.

11. Return the scrambled eggs, cooked chicken, and prawns to the wok.

12. Add the sliced spring onions.

13. Toss everything together over high heat until heated through, about 1 minute, and serve immediately.