- 200g dried vermicelli rice noodles
- 1 tbsp vegetable oil
- 200g raw peeled and deveined prawns
- ½ small onion, sliced
- ¼ red capsicum, seeded and thinly sliced
- 1 small carrot, cut into thin batons
- 200g sachet Passage to Asia Singapore noodles
- ½ cup bean sprouts, plus extra for garnish
- Lime wedges, sliced spring onions, and coriander leaves to serve
| - Prepare noodles according to pack instructions. Drain and set aside.
- Heat oil in a wok or large frying pan over high heat. Add prawns and cook until just changing colour. Remove to a plate.
- Add vegetables to the same pan and cook for 2-3 minutes. Add drained noodles and mix well.
- Pour in Singapore Noodle sauce and toss until evenly heated. Return prawns to the pan. Serve immediately topped with bean sprouts, spring onions, coriander and lime wedges.
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