For the noodles:
175g dried rice vermicelli (1.2mm thick)
oil for frying
½ a bird’s eye chilli, roughly chopped
2 shallots, roughly chopped
70g purple sprouting broccoli, chopped into bite-sized pieces
1½ tsp curry powder
2 tbsp fish sauce
100g cooked prawns
a pinch of sugar
20g garlic chives, chopped
10g mint, roughly chopped for the omelette
3 free-range eggs
½ tsp sugar
1 tsp soy sauce
2 shallots, chopped
For the omelette, in a small bowl beat together the eggs, sugar and soy sauce with a pinch of salt and pepper. Set aside. In a large frying pan gently fry the shallots with a dash of oil over a medium heat for about one minute, until lightly browned, then pour the egg mixture over the shallots, and fry until set. Remove from the pan and set aside.
For the noodles, wipe out the frying pan, place it back on a medium heat, pour in a tablespoon of oil and fry the chopped chilli and shallots together for a minute, until soft. Add the broccoli and continue to fry gently for a further four minutes. Then add the noodles and curry powder, mixing well. Break the omelette into chunks and add to the pan with the fish sauce, prawns and sugar, and continue stir-frying for a further 3-4 minutes.
Remove from the heat and serve sprinkled with the garlic chives and mint, with the cavolo nero chips.
thanks to Wholegood for supplying the gorgeous veggies. Aria London & Kana London for the plates