In a large bowl, soak the vermicelli in enough cold water to cover for 15 minutes. Meanwhile, heat 1 tablespoon of the oil in a wok or very large frying pan until hot without smoking. Stir-fry the prawns for 1 minute until they turn pink. Remove and set aside. Heat 2 tablespoons of the oil in the wok and stir-fry the onion and capsicum for 1 minute. Remove and set aside with the prawns.
Add the beaten eggs to the wok and cook in a sheet, rather like an omelette. Remove and cut into thin slices before setting aside.
Add the remaining oil to the wok, stir in the curry powder mixed to a paste with a little water, and the noodles, which have been scooped from the water and drained. Stir-fry until thoroughly combined. Add the prawns, onion and capsicum mixture, omelette strips and bean sprouts, seasoning the mixture with soy sauce and salt and pepper. Stir-fry for 4–5 minutes until the noodles are just cooked.
Transfer to a serving platter, drizzle with sesame oil and garnish with coriander.


  • 300 g rice vermicelli
  • ½ cup vegetable oil
  • 250 g green (raw) prawns, shelled and deveined
  • 1 medium onion, chopped
  • 1 red capsicum, cut into fine strips
  • 2 eggs, lightly beaten
  • 4–6 tsp hot curry powder
  • 2 cups bean sprouts
  • 3 tbsp light soy sauce
  • salt and freshly ground black pepper
  • 1 tbsp sesame oil
  • sprigs of coriander, to garnish