Singapore-style prawn noodles

• Frozen cooked prawns200g
• Rice noodles250g
• Medium curry powderstore cupboard2 tsp (10g)
• Mixed peppers1
• Beansprouts200g
• Free range eggs2
• Soy sauce2 tbsp (30ml)
• Spring onions1 bunch
• Vegetable oilstore cupboard2 tbsp (30ml)

Plus salt and pepper. About £5.11 for the amounts used.

Method

1. 1

   Soak or cook 250g rice noodles following the pack and drain. Defrost 200g prawns following the pack.

2. 2

   Stir-fry 1 sliced pepper in 2 tbsp oil in a hot wok for 3 minutes. Push aside and scramble 2 beaten eggs.

3. 3

   Add the prawns, 200g beansprouts and 2 tsp curry powder for 2 minutes.

4. 4

   Add the noodles and 2 tbsp soy sauce and toss for 2 minutes until coated. Serve with sliced spring onions.