Singapore noodles

Step 1

Cook noodles in a large saucepan of boiling water for 1-2 mins or until just tender. Refresh under cold water. Drain.

Step 2

Heat half the oil in a wok or large frying pan over high heat. Add the onion and combined capsicum. Cook, stirring, for 2-3 mins or until lightly browned. Transfer to a plate.

Step 3

Add egg to the wok or pan and swirl to coat the base. Cook, stirring, for 1 min or until cooked through. Transfer to a separate plate and cover to keep warm.

Step 4

Add chicken, prawns and remaining oil to the wok or pan. Cook, stirring, for 2 mins or until the prawns start to curl and change colour. Return the onion mixture to the pan with the snow peas. Cook, tossing, for 3 mins or until the snow peas are tender-crisp and the chicken and prawns are cooked through.

Step 5

Place the curry powder, soy sauce, ginger and 2 tbs water in a small bowl and stir to combine.

Step 6

Add the noodles, egg and soy sauce mixture to the wok or pan. Cook, tossing, for 1-2 mins or until the mixture is well combined and heated through. Divide noodle mixture among serving bowls. Season. Top with spring onion to serve.