1. Place the noodles in a heatproof bowl, reserving one flavour sachet, and pour over enough boiling water to cover. Set aside. Heat 1 tbsp of oil in a wok or large frying pan over a high heat. Add the beaten egg, swirling to cover the base of the wok. Cook for 30 seconds or until just firm. Roll into an omelette, transfer to a board, and thinly slice.
2. Heat the remaining oil in the wok, then add the spring onions and red peppers. Stir-fry for 2 minutes or until the spring onions and peppers have softened. Add the garlic and stir-fry for 30 seconds or until fragrant. Add the prawns and stir-fry for 2 minutes or until just starting to turn pink. Sprinkle in Shemin’s Curry Powder and sugar, stir-frying for another 30 seconds until fragrant. Add one sachet of noodle seasoning. Stir-fry to combine.
3. Drain the noodles and add them to the wok along with the soy sauce. Stir-fry until heated through. Serve the noodles topped with the sugar snap peas and sliced omelette.

Tips:

• After cooking the noodles, rinse them under cold water to stop the cooking process and remove excess starch, reducing stickiness. Tossing the cooked noodles with a little bit of oil after draining can also help prevent them from sticking together. You can use sesame oil or any other cooking oil of your choice.
• For a quicker version, you can use pre-cooked prawns.
• If you prefer alternatives to prawns, you can use sliced chicken, beef strips, or tofu as protein sources.
• Depending on your spice tolerance, you can adjust the amount of Shemin’s Curry Powder and add some chopped green chilies to suit your taste preferences. You can also sprinkle the dish with Shemin’s Chilli Flakes.
• Experiment with different garnishes to add texture and freshness to your noodles. Try adding chopped peanuts, sliced red chilies, or a squeeze of lime juice for a burst of flavour.