Ching puts her own spin on the noodle dish that's tradionally served at Singapore's famous hawker stalls.
Place the vermicelli rice noodles in a pan and pour in warm water, cover and soak for 25 minutes until done. Once cooked, drain the noodles and set aside.
Heat the peanut oil in a wok and stir-fry the garlic, ginger and chopped mushrooms, adding the turmeric and stir-fry briefly.
Then add the prawns and stir-fry until it turns pink, then add the rest of the vegetables.
Add the cooked noodles and stir-fry well, then season with chilli spice, oyster sauce, rice vinegar and soy sauce and stir to combine.
Add the beaten egg, stir gently until the egg is cooked through then final season with sesame oil and serve immediately.
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