Ingredients

• 200 g vermicelli noodles
• 125 g cooked pork, thinly sliced
• half pointed cabbage, sliced finely
• 60 g prawns or shrimps, shelled and dry using paper kitchen towels
• 4 tbsp cooking oil
• onion, peeled and chopped finely
• 100 g fresh bean sprouts
• 1 tsp salt
• 1 tsp curry powder (Madras)
• 2 tbsp light soy sauce
• 2 stalks spring onion, sliced finely
• 2 bird’s eye chilis, sliced finely
• 2 fresh eggs, beaten

Method of Preparation:

• Prepare the noodles by soaking them in boiling water for 10 minutes or according to the packet’s instruction.  Rinse and leave to drain.
• Fry the eggs in a pan. Place the cooked eggs into a plate and cut into narrow strips.  Set aside
• Heat the oil using a wok or a large frying pan.
• Add the onion and stir-fry until translucent.
• Tip in the bean sprouts and cabbage and cook for a minute.
• Add the noodles, prawns and cooked pork.  Stir for a couple of minutes.
• Pour in the soy sauce and stir in the curry powder and salt.
• Mix in the chilis and spring onions.  Stir fry for a minute.
• Finally add the fry egg strips and stir for another minutes.
• Serve and enjoy.