Prawn & Tofu Singapore-Style Noodles

• Meanwhile, thinly slice carrot into half-moons. Slice capsicum. Finely chop garlic. Thinly slice spring onion. Set aside.
• In a small bowl, combine oyster sauce, the brown sugar, the soy sauce and the water. Set aside.
• In a medium bowl, whisk the egg and a pinch of salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook carrot and capsicum, tossing, until tender, 4-5 minutes. Add garlic and cook until fragrant, 1 minute.
• Stir in egg mixture and cook, stirring, until cooked through, 1 minute. Transfer to a bowl.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Add ginger paste and Southeast Asian spice blend, and cook until fragrant, 1 minute.

• To the prawns, add oyster sauce mixture and cook, stirring, until bubbling, 1 minute.
• Remove pan from heat. Return veggies and noodles to the pan, tossing, until combined and heated through. Season to taste.