Speedy Singapore noodles

 

Ingredients 

• 2 x 85g pkts chicken flavoured instant noodles
• 1/4 cup peanut oil
• 2 eggs, lightly beaten
• 4 long green shallots, plus extra to garnish, cut diagonally
• 1 red capsicum, thinly sliced
• 4 garlic cloves, very finely chopped
• 8 green prawns, peeled (tails intact), deveined
• 2 tsp mild curry powder
• 1 tsp caster sugar
• 2 tbs soy sauce
• 100g snow peas, trimmed, thinly sliced lengthways

directions 

• Place noodles in a heatproof bowl (reserving flavour sachets) and pour over enough boiling water to cover. Set aside. Heat 1 tbs oil in a wok or large frypan over high heat. Add the egg, swirling to cover the base of the wok. Cook for 30 seconds or until just firm. Roll into an omelette and transfer to a board. Thinly slice.
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  Heat remaining 2 tbs oil in wok, then add the shallot and capsicum and stir-fry for 2 minutes or until shallot has softened. Add garlic and stir-fry for 30 seconds or until fragrant. Add the prawns and stir-fry for 2 minutes or until just starting to turn pink in colour. Add the curry powder and sugar and stir-fry for 30 seconds or until fragrant. Add one sachet of noodle seasoning, discarding remaining sachet. Stir-fry to combine.
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  Drain noodles and add to wok with soy sauce. Stir-fry until heated through. Serve noodles topped with snow peas and omelette.