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The fragrant herbs and spices in this noodle dish are what will keep you coming back to make this over and over again.

Ingredients

• 150g rice vermicelli

• 100g green beans, sliced

• 3 Tbsp light soy sauce

• 3 Tbsp rice wine or dry sherry

• 1 Tbsp curry powder (preferably Malaysian)

• 2 tsp caster sugar

• 2 large cloves garlic,  peeled, crushed

• 2 Tbsp finely grated ginger

• 1 green chilli, deseeded, finely chopped

• 3 green shallots, finely sliced

• ½ red capsicum, thinly sliced

• ¼ wombok cabbage, finely shredded

• 4 shiitake mushrooms, sliced

• 6 water chestnuts, sliced

• ¹⁄³ cups peas

• 100g char siu pork, thinly sliced (or use shredded cooked chicken or duck)

• 4 cooked prawns, peeled, deveined, tails on, chopped thinly on a diagonal

• 1 egg

• Pinch of salt

• 2 Tbsp peanut or vegetable oil

• Coriander sprigs, to garnish

NOTE: Allow 30 minutes standing time

Method

  1. Put vermicelli in a medium bowl. Cover with boiling water and stand for 30-45 seconds or until just softened. Drain into a fine sieve over a bowl. Stand in sieve to drain well for 30 minutes, tossing occasionally so vermicelli do not stick together.

  2. Cook beans in a saucepan of boiling salted water for 1 minute or until just tender. Drain well.

  3. Combine soy, rice wine, 1¼ tsp of the curry powder and sugar in a large bowl. Add vermicelli and toss gently to coat well. In a small bowl, combine garlic, ginger, chilli, shallot and remaining curry powder.

  4. Combine beans, capsicum, cabbage, mushrooms, water chestnuts and peas in a bowl. Combine pork and prawns in a bowl. Whisk together egg and salt in a small jug.

  5. Heat oil in a large wok over a medium-high heat until oil smokes. Add garlic mixture and stir-fry for 30 seconds or until fragrant. Add vegies and toss for 2 minutes. Push to side and add egg to wok. Cook for  1 minute or until egg begins to set. Gently scramble egg through vegies. Add pork and prawns, then toss until combined. Add vermicelli and toss all ingredients for 1-2 minutes or until well combined and heated through. Transfer to serving bowls and top with coriander. Serve.

Karen Martini

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.