Rice stick noodles and prawns

Vermicelli could replace the rice stick noodles.

Sauce

200 g	Rice stick noodles (Main)
2 cloves	Garlic, crushed
2 tsp	Curry powder
2 tsp	Fish sauce
1 tsp	Shaoxing wine
1 tsp	Soy sauce
¼ tsp	Sugar
¼ tsp	White pepper

Prawns

250 g	Raw prawns, shelled and deveined (Main)
1 tsp	Canola oil
1 tsp	Fish sauce

Stir-fry

2 Tbsp	Canola oil
200 g	Ham, julienned
1	Small onion, thinly sliced
½	Red capsicums, julienned
½	Carrots, julienned
1 cup	Peas
2 tsp	Sesame oil

Directions

1. Prepare the rice stick noodles according to the packet instructions. Drain and run under cold water in a sieve. Place aside.
2. Combine the sauce ingredients in a small bowl. Mix well and place aside.
3. Pat dry the prawns. Place in a small bowl with the canola oil and fish sauce. Mix well, cover and refrigerate.
4. To stir-fry, heat 2 teaspoons of the canola oil in a wok until very hot. Add the prawns and stir-fry until just pink. Add the ham and onion and continue to stir-fry for 30 seconds. Add the capsicum, carrot and peas and stir-fry for another 30 seconds. Tip into a bowl.
5. Wipe the pan clean. Heat the remaining oil until hot. Add the cooked noodles and stir-fry for 30 seconds.
6. Stir the reserved sauce then mix into the noodles. Mix well.
7. Add the prawn mixture to the wok ham and stir-fry until everything is evenly combined about 30 seconds. Drizzle with the sesame oil.