Singapore noodles was one of my favourite dishes growing up... a regular order from my parent's restaurant! So simple, but utterly delicious! This curry spiced, stir fried rice vermicelli noodle dish is so easy to make and you can opt out of the prawns, egg and fish sauce to keep it vegetarian. (*I didn't have any prawns on hand today, so it's missing in the photo, but it still tasted great!) You can even try replacing the prawns with thinly sliced chicken. Have fun with it and adjust the ingredients to your liking :)
Add the curry powder, salt and pepper and toss to coat the prawns.
GLUTEN FREE version: Choose a gluten free soy sauce and fish sauce. Omit the Shaoxing wine, just add a little water if necessary or replace with dry sherry!