Singapore-style fried vermicelli

Step 1: Heat 1 tablespoon of 1 tbsp vegetable oil in a wok over a medium heat. Pour in 2 eggs and swirl into a thin omelette. When set, roll it up, slice into thin ribbons and set aside.

Step 2: Add another tablespoon of 1 tbsp vegetable oil and turn the heat to high. Stir-fry 5 ½ oz raw prawns until pink and opaque all the way through, then lift out.

Step 3: Stir-fry 1 onion, ½ red bell pepper and ½ green bell pepper for 1 minute until just softened, then add 5 ½ oz char siu (Cantonese barbecued pork) and toss for 30 seconds until hot. Lift everything out.

Step 4: Add the rest of 1 tbsp vegetable oil to the wok, then 1 ½ tbsp mild curry powder and ¼ tsp ground turmeric, and stir for 10 seconds until fragrant; don't let it burn.

Step 5: Add 7 oz rice vermicelli and 4 tbsp water and toss with chopsticks or tongs, lifting and shaking the noodles, until evenly yellow and tender.

Step 6: Season with 1 ½ tbsp light soy sauce, 1 tsp sugar and ½ tsp salt and toss until every strand is coated.

Step 7: Return the prawns, vegetables, char siu and egg with 3 ½ oz bean sprouts and 3 spring onions and toss over a high heat until the sprouts are just wilted and everything is piping hot.

Step 8: Taste for salt and serve at once, piled high on warm plates.