Fried Noodles

Method

Soak the rice vermicelli in room temperature water for 20 minutes until pliable, then drain thoroughly. Heat half the oil in a large wok over high heat and stir-fry the shallots and garlic until fragrant, then add the chicken and prawns, cooking until just cooked through. Push the proteins to the side, add the remaining oil and scramble the eggs, then mix everything together. Add the noodles, carrot and cabbage, breaking up any clumps as you toss constantly for 3-4 minutes. Pour in the fish sauce, soy sauce, palm sugar and lime juice, tossing continuously to coat evenly and warm through. Add the spring onions and chilli flakes, tossing once more, then transfer to a serving platter. Garnish with roasted cashew nuts and fresh coriander leaves before serving.