This dish still makes me chuckle when I think about cooking it. On a busy night there would be three of us cooking in the kitchen, all standing in a row in front of the Chinese range, which basically was 5 flame throwing holes with woks sitting on the top. Because of the sheer heat these cookers would produce as soon as we added the dried chillies and the curry powder the air would instantly fill with hot spices, making it virtually impossible to breath. All three of us would be coughing, sneezing and choking on the fumes. Good Times, Lol! 

If you are using dried egg noodles place in a pot of boiling water for around 3 minutes or until soft, drain and allow to cool. 

 

Heat the oil in a wok, stir-fry the ginger, chillies and curry powder for a few seconds. Add the red pepper, carrots and bean sprouts and cook for another minute, then add the king prawns and stir well to combine, cook for a further 2 minutes until the prawns have turned pink. 

 

Add the noodles, and stir-fry, mixing the ingredients thoroughly. After two minutes, season with the dried chillies, soy sauce, oyster sauce and vinegar and stir to combine. 

 

Remove from the heat, add a dash of sesame oil and mix. 

 

Transfer to your serving plate, sprinkle over the spring onions, and serve immediately. 

 

Recipe from my Chinese Takeaway Cookbook