Singapore noodles with shrimps Chinese cabbage

Ingredients

• 200g dried rice vermicelli or 3 x 150g Straight to Wok rice noodles
• 1-2 tbsp sunflower oil
• 1 tsp chopped ginger
• 1 tbsp hot curry powder
• 1 Chinese cabbage, cut into 1cm slices
• 1 carrot, very thinly sliced
• 150ml hot chicken stock
• 1 tsp brown sugar
• 2 tsp vinegar (any will do)
• 400g small, cooked, peeled prawns
• 140g beansprouts
• bunch spring onions, thinly sliced
• Oriental chilli oil (look for one that contains shrimp paste), to serve)
• soy sauce, to serve

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