Singapore-style noodles

Don't let the long list of ingredients faze you, it's worth it to create the layers of flavours. The bacon isn't traditional, but it's a good substitute for Chinese roast pork (char siu)

Ingredients (Serves 2)

  • 2 tbsp groundnut oil
  • 1 tbsp freshly grated root ginger
  • 1 red chilli, deseeded and finely chopped
  • 5 fresh shiitake mushrooms, sliced
  • 1-2 tbsp turmeric
  • 175g/6oz raw tiger prawns, shelled and deveined
  • 100g/4oz diced smoked bacon
  • 1 red pepper, deseeded and sliced
  • 1 handful of julienne carrot strips
  • 1 handful of bean sprouts
  • 100g/4oz cooked chicken breast, shredded
  • 250g/9oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes, then drained
  • 1 tsp crushed dried chillies
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp clear rice vinegar or cider vinegar
  • 1 egg, beaten
  • A dash of toasted sesame oil
  • 2 spring onions, trimmed and sliced lengthways

    Heat the oil in a wok and stirfry the ginger, chilli, shiitake mushrooms and turmeric for a few seconds.

    Add the tiger prawns and stir-fry for 1 minute, until they just start to turn pink, then add the bacon and cook for less than 1 minute.

    Add the red pepper, carrot strips and bean sprouts and cook for 1 minute, then add the shredded chicken and stir well to combine.

    Add the noodles and stir-fry for 2 minutes, then season with the dried chillies, soy sauce, oyster sauce and vinegar. Stir to combine.

    Add the beaten egg, stirring gently until it is cooked through (less than 1 minute), then season with the toasted sesame oil.

    Sprinkle with the sliced spring onions and serve immediately.

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