Singapore noodles | Reader's Digest Australia

Ingredients

• 250 g (8 oz) skinless, boneless chicken breast fillets, thinly sliced
• 250 g (8 oz) raw prawns (uncooked shrimp), peeled and deveined
• 1 tablespoon shaoxing rice wine
• 2 cloves garlic, crushed
• ¼ cup (60 ml) salt–reduced soy sauce
• 3 teaspoons grated fresh ginger
• 250 g (8 oz) rice vermicelli
• 2 tablespoons peanut or vegetable oil
• 1 tablespoon curry powder
• 1 red capsicum (bell pepper), halved, seeded and thinly sliced
• 4 spring onions (scallions), thinly sliced
• ¼ cup (60 ml) salt–reduced chicken or vegetable stock
• 1 teaspoon sugar (optional)
• fresh coriander (cilantro) sprigs, to serve
• lime wedges, to serve