Step 2

Bring a large saucepan of water to the boil. Add the noodles and cook for 2 minutes until tender but still with bite. Drain, rinse with cold water and snip with scissors into shorter lengths.

Step 3

Heat 1 tbsp oil in a large skillet over medium heat. Add the whisked eggs and scramble for 2 minutes until large, soft curds form. Transfer to a plate.

Step 4

Add another 1 tbsp oil. When hot, add the ginger, garlic, carrots, jalapeño, onion and salt. Stir-fry for 2 minutes until starting to soften.

Step 5

Add the remaining 1 tbsp oil, then add the ham, cabbage, spring onions, red pepper and curry powder. Stir-fry for 1 minute.

Step 6

Add the prawns and stir-fry for 3 minutes until pink and cooked through.

Step 7

Add the scrambled eggs, sauce mixture and half the noodles. Toss for 1 minute. Add the remaining noodles and toss for 1 more minute until heated through. Season with salt or soy sauce to taste. Scatter with coriander and serve.