(Posted - 29 Oct 2010)
To make the sauce, mix together the chicken stock, soy sauce and brown sugar and set aside. Soak the noodles in hot water for 2 minutes to soften, then drain well.
Heat a wok over high heat. Add 1 tablespoon of the oil and, when hot, add the eggs and season with salt and pepper. Cook for 2-3 minutes, stirring gently to scramble. Remove from the wok and set aside.
Heat another tablespoon of oil in the wok. Add the prawns and cook for 2 minutes. Remove and set aside.
Heat the remaining oil in the wok. Stir-fry the curry powder, onion and ginger for 1 minute. Add the capsicum and stir-fry for 2 minutes. Add the cabbage and stir-fry until wilted.
Add the sauce, noodles, egg and prawns to the wok and stir-fry for 1-2 minutes until heated through. Spoon into bowls and top with chiilli, spring onion and coriander.