Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2teaspoons curry powder
- 2teaspoons sesame oil
- 200grams rice vermicelli
- 2 cup bean sprouts
- 1 red capsicum, deseeded, sliced
- 2tablespoons coriander leaves (to serve)
- 1 onion, sliced
- 1 lime, wedges (to serve)
- 1/4 cup soy sauce
- 2 eggs, lightly beaten
- 1/4 cup vegetable oil
- 250grams small cooked prawns, peeled
Nutrition per serving
1910kJ / 458Cal
1910 Kilojoules or 458 Calories
22% of daily energy intake*
Protein
16.9grams
Fat
21.5grams
Carbs
48.2grams
Sugars
4.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Soak vermicelli in cold water for 15 minutes until softened. Drain well.
Step 2 of 4
Heat 1 tbs of the oil in a wok over medium heat. Add egg and swirl wok to coat sides to make a thin omelette. Cook for 2 minutes or until set. Transfer omelette to a chopping board, roll up and cut into thin slices. Set aside.
Step 3 of 4
Add 2 tbs of the oil to the wok and increase heat to medium- high. Add onion and capsicum and stir-fry for 3 minutes.
Step 4 of 4
Mix curry powder with 1 tbs of water. Add noodles and curry mixture and toss over until combined. Add prawns and bean sprouts and stir-fry for 5 minutes. Add omelette, soy and sesame oil. Transfer to serving bowls. Garnish with coriander and serve with lime wedges.
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