Spicy rice vermicelli with prawns and vegetables
Sweet Chilli Sauce
Rice Vermicelli Noodles
Chinese Mixed Vegetables
Ingredients required for this recipe:
2 x 125g packs Trident Rice Vermicelli
410g can Chinese Mixed Vegetables, drained
2 eggs, beaten
2 1/2 tablespoons oil
1 1/2 tablespoons Massaman Curry Paste
1 tablespoon Trident Sweet Chilli Sauce
2 spring onions, sliced
1/2 red capsicum, finely sliced
150g small peeled cooked prawns
Soak Trident Rice Vermicelli in boiling salted water for about 3 minutes. Drain.
Heat the wok and scramble eggs in 2 teaspoons oil. Remove and chop into small pieces.
Reheat wok with remaining oil. Stir-fry onion and capsicum for 1 minute.
Add Mussaman Curry Paste, Trident Sweet Chilli Sauce and 1/2 cup of water. Simmer for 30 seconds.
Then add the Trident Rice Vermicelli, Chinese Mixed Vegetables, scrambled eggs and prawns. Salt to taste. Stir-fry for 2 minutes and serve.
NOTE: Use cooked Chinese stir-fry vegetables where the canned variety is unavailable