300g dried rice vermicelli noodles
1 tbs peanut oil
300g raw peeled prawns, deveined & tails intact
2 eggs, beaten
1 onion, halved & thinly sliced
2 cloves garlic, minced
1 Riverview Farm Roast Pork, diced
2 tsp Madras curry powder
4 spring onions, thinly sliced
1 red chilli, thinly sliced (optional)
Cook noodles according to packet instructions. Drain and cut into shorter strands using kitchen scissors. Set aside.
Heat half the oil in a wok or large frypan. Add prawns and cook for 1-2 minutes until just cooked. Transfer prawns to a plate.
Add egg to wok and swirl to make a thin omelette. Cook for 1-2 minutes until just set. Transfer to a chopping board and cool slightly, then roll up and cut into slices.
Add remaining oil and onion to wok and stir fry for 4 minutes until soft and caramelised.
Add garlic and cook for a further 1 minute.
Add pork and stir fry for 5 minutes until beginning to crisp. Add noodles, curry powder, prawns, egg and toss for 2 minutes until combined and noodles are hot.
Divide between serving bowls and top with spring onions and chilli.