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Place a wok over medium-high heat. Swirl 1 tbs oil around pan. Add the egg, then swirl until cooked. Remove from pan and slice.
Heat 2 tbs oil in the wok over high heat, then add the onion and chilli and cook for 1-2 minutes until the onion is golden. Add the capsicum and cook 2-3 minutes until softened, then remove from the wok. Add curry powder and cook for 2 minutes. Add the cooked noodles and soy sauce. Toss until well coated, then remove from the pan.
Return the wok over high heat and add the remaining 2 tbs oil. Add the prawns and cook for 2 minutes on each side until golden brown and just cooked. Add the spring onions and Chinese broccoli and cook for 1 minute. Return the noodles and other vegetables to the wok and toss through.
Season to taste and serve with coriander and bean sprouts.