Jeremy Pang’s fresh, vibrant take on the Chinese take-away favourite
½ red pepper
6 large raw tiger or king prawns, peeled and deveined
A handful of bean sprouts, washed
100g dried singapore vermicelli noodles
1 spring onion
1 tbsp vegetable oil
For the spice:
1 tsp madras curry powder
A pinch or 2 of chilli powder (depending on how spicy you like it)
1 fresh bird’s eye chilli, finely chopped
For the sauce:
1 tbsp light soy sauce
½ tsp dark soy sauce
Soak the vermicelli noodles in hot water for 3 mins until they have separated. Drain them and leave to dry on a clean tea towel for 10 mins.
Finely slice the onion, red pepper and spring onion. Put the prawns in a small bowl or ramekin. In separate ramekins or bowls, mix the spice ingredients together with 1 tbsp water, then mix the sauce ingredients together with ½ tsp salt.
Build your wok clock: on a work surface, place your egg at 12 o’clock, then arrange the onion, pepper, prawns, bean sprouts, noodles, spice and sauce bowls and lastly your spring onion clockwise around your plate.
Heat the vegetable oil in a wok over a high heat until smoking, then crack the egg into the wok. Carefully fold over the white of the egg with a spatula so as not to burn it, trying not to break the yolk as you go. Once the egg is halfway cooked and the white is fully opaque, break the yolk and cut into the white with your spatula, creating pieces.
Now push the egg to one side of the wok to allow space for your veg, and heat until smoking hot (you may remove the egg from the pan if you feel more comfortable or have a small wok and need the space).
Once smoking hot, add the onions and peppers and stir-fry for 1 min, then add the prawns and stir-fry for a further 30 secs to 1 min, until they are lightly browned.
Add the bean sprouts to the wok and stir-fry for another 20-30 secs, then add the noodles and stir-fry for 1 min, before stirring in the spice mix and pouring over the sauce. Continue to cook, stirring, until the ingredients are thoroughly combined, and the noodles have dried out a little and are just starting to stick to the bottom of the wok. Serve in a large bowl and scatter over the spring onion to finish.
Recipe: Jeremy Pang