1. Dry the cooked noodles well in a sieve for about 10 minutes,tossing a few times to ensure they don't clump together.
2. Combine the soy,rice wine,sugar and half the curry powder in a large bowl. Add the noodles and toss gently until well coated.
3. Have all the ingredients ready nearby,so that you can add them to the hot wok quickly. Put the onion,garlic,ginger and chilli in one bowl,and the remaining curry powder,the mustard seeds and salt in another. Put the bean sprouts,peas,mushrooms,spring onions and garlic chives (if using) in a third bowl,and have the prawns and beaten egg close by.
4. Heat half the oil in a wok over high heat until it just starts to smoke. Add the onion mix and stir-fry for 30 seconds. Add the curry and mustard seed mix and stir-fry for 30 seconds. Add the vegetables and stir-fry for about 2 minutes. Tip out of the wok into a bowl and set aside.
5. Heat the remaining oil in the wok and add the prawns. Stir-fry for about 1 minute,then push to the side of the wok. Add the egg and cook until it starts to stick. Add the prawns back and scramble through the egg. Add the noodles and follow with the vegetables. Toss together,then add the coriander. Stir-fry for 2 to 3 minutes until combined and hot. Tip onto a platter and garnish with extra coriander. Serve immediately.
If you like this recipe try my Singapore noodles.