Singapore-style Noodles

Ingredients

Contains: egg, wheat, soy, shellfish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tbsp groundnut oil
• 1 tbsp grated fresh root ginger
• 1 red chilli
• 5 fresh shiitake mushrooms
• 2 tsp ground turmeric
• 100g/3½oz smoked bacon
• 1 red pepper
• 1 handful julienned carrot
• 1 handful beansprouts
• 100g/3½oz cooked chicken breast
• 250g/9oz dried vermicelli rice noodles
• 1 tsp crushed dried chillies
• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tbsp clear rice vinegar
• 1 free-range egg
• dash toasted sesame oil
• 2 spring onions

Also mentioned in the method: noodles

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the vermicelli noodles in a large bowl, cover with boiling water and leave for 5 minutes until tender. Drain well and set aside.

2. Halve the red chilli, remove the seeds and slice finely. Slice the shiitake, smoked bacon, red pepper and spring onions. Keep the white and green spring onion parts separate. Lightly beat the egg.

3. Heat 1 tbsp groundnut oil in a wok over high heat. Add the bacon and fry for 2 minutes until crisp, then add the ginger, sliced chilli and crushed dried chillies and stir for 30 seconds.

4. Add the shiitake, red pepper, carrot and the white parts of the spring onions. Stir-fry for 2 minutes until softened.

5. Stir in the turmeric and cooked chicken breast, and cook for 1 minute until the chicken is heated through.

6. Push everything to one side of the wok and add the remaining 1 tbsp groundnut oil. Pour in the beaten egg and cook for about 1 minute, stirring, until set, then break it up into the other ingredients.

7. Add the drained noodles, beansprouts, light soy sauce, oyster sauce and rice vinegar. Toss over high heat for 2 minutes until everything is hot and evenly coated.

8. Remove from the heat, drizzle with a dash of toasted sesame oil, scatter over the green spring onion parts and serve straight away.