Spicy Singapore noodles

2 teaspoons canola oil 250g frozen prawns, thawed 3cm piece fresh ginger, grated 2 cloves garlic, crushed 2 red capsicums, thinly sliced 2 carrots, cut in matchsticks 1 1/2 cups shredded cabbage 3 teaspoons mild curry powder 350g Singapore noodles, cooked, drained, rinsed 1 1/2 tablespoons salt-reduced soy sauce Instructions Step 1 Heat half the oil in a wok. Cook prawns over a high heat for 2-3 minutes, or until just cooked. Transfer to a plate. Step 2 Heat remaining oil. Cook ginger, garlic, capsicums, carrots and cabbage for 5 minutes, or until tender. Stir in curry powder. Step 3 Add noodles, prawns and soy sauce. Stir-fry for 2-3 minutes, or until heated through. Serve garnished with thinly-sliced spring onions, if desired.