Prawn Singapore-Style Noodles

• Meanwhile, thinly slice carrot into half-moons. 
Thinly slice capsicum. Finely chop garlic. Thinly 
slice spring onion. Set aside.
• In a small bowl, combine oyster sauce, the 
brown sugar, soy sauce and 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 peeled prawns, tossing, until pink and 
starting to curl up, 3-4 minutes.
• Add ginger paste (see ingredients) 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 
cooked noodles to the pan, tossing, until 
combined and heated through. Season to taste.