These spicy noodles are a Chinese takeaway favourite of mine. They are so full of flavour that they make a great dish on their own, but because they are dry noodles that aren't coated in a lot of sauce, they also make an excellent side dish as part of a Chinese banquet.
The Vermicelli noodles cook in a matter of minutes and are then coated in a mixture of spices and stir fried with a variety of vegetables. This recipe is so quick and easy to make and also so versatile, you could easily omit the egg and prawns and load up with as many vegetables as you like for a vegan option. Similarly, this would be great with any leftover roast meats you have in the fridge for a "house special" style version.