Singapore noodles with prawns

Ingredients for 4 servings:

• 200 g rice noodles (Mihoen), fine rice noodles
• 250 g prawns
• 5 spring onions, the white part cut into julienne strips
• 2 m.-sized carrot(s), cut into julienne
• ½ red bell pepper(s), cut into fine strips
• ½ bell pepper(s), green, cut into fine strips
• 20 g ginger, cut into fine julienne
• 100 g soy sprouts
• ½ bunch coriander leaves
• 2 clove(s) garlic, squeezed
• 2 tbsp oyster sauce
• 3 tbsp soy sauce
• 1 tbsp curry powder
• 1 tbsp sambal oelek
• 2 clove(s) garlic, squeezed
• 1 tsp curry powder
• 1 tbsp oyster sauce
• 1 tbsp Ketjap Manis (sweet soy sauce)
• 8 tbsp vegetable oil

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Mihoen Singapore

Peel the prawns, score the backs, and remove the intestines. Mix all the marinade ingredients together, add the prawns to the marinade, and refrigerate. Cook the noodles according to the package instructions, then drain and set aside. For the sauce, mix together oyster sauce, soy sauce, ketjap manis, curry powder, garlic, and sambal oelek and set aside. Heat two tablespoons of oil in a wok, stir-fry the carrots and ginger for 3 minutes, then add the prawns and marinade. Mix everything together, remove from the wok after 2 minutes, and set aside. Heat the remaining 6 tablespoons of oil in the wok, add the spring onions, drained noodles, and sauce, and mix well. Stir in the bell peppers, followed shortly thereafter by the prawns and carrots. Season to taste, and finally add the bean sprouts and coriander leaves and mix well. Rice vermicelli can be used instead of mihoen.