Ingredients:
1 packet vermicelli
3 eggs, beaten
2 tbsp oil
2 tbsp chopped garlic
100g char siew (shredded)
100g prawns (shelled)
1/2 carrot (shredded)
1/2 big onion (shredded)
a handful beansprouts

Seasoning:
2 rice bowls stock
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
1 tsp sugar
a dash of pepper

Garnishing:
2 red chillies (sliced)
2 stalks spring onions
a handful shredded lettuce

Method:

1. Scald vermicelli with boiling water till softened and drain. Blanch shelled prawns in boiling water and drain. Cut spring onions into 2.5 cm lengths.
2. Heat 2 tbsp oil in wok, add chopped garlic and fry until fragrant. Add beaten eggs and fry for a while. Add prawns, char siew, beansprouts, shredded carrot and onion.
3. Add seasoning and the 2 bowls stock and bring to a boil. Add vermicelli and continue to stir-fry till the gravy dries up. (Adjust seasoning according to taste).
4. Dish up and garnish with sliced red chillies, chopped spring onions and shredded lettuce.