Singapore Noodles

Ingredients

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

• 225g/8oz thin rice noodles
• 50g/1¾oz Chinese black mushrooms
• 175g/6oz frozen small sweet peas
• 4 medium free range eggs
• 1 tbsp sesame oil
• 3 tbsp groundnut oil (or peanut oil
• 1 tsp salt
• ½ tsp freshly ground white pepper
• 1½ tbsp finely chopped garlic
• 1 tsp finely chopped fresh ginger
• 6 fresh red or green chillies
• 6 fresh or tinned water chestnuts
• 100g/3½oz Chinese barbecue pork
• 3 spring onions
• 100g/3½oz small cooked prawns
• leaves, to garnish fresh coriander
• 2 tbsp light soy sauce
• 3 tbsp Indian Madras curry paste
• 2 tbsp Shaoxing rice wine or dry sherry
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 250ml/9fl oz tinned coconut milk
• 175ml/6fl oz chicken stock

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 noodles in a bowl, cover with hot water and soak for about 5 minutes until soft, then drain. Cover the mushrooms with boiling water for 20 minutes, drain, squeeze dry, discard the stems and slice thinly.

2. Slice the water chestnuts thinly, cut the spring onions into 2cm (1in) lengths, slice the chillies finely and cut the barbecue pork into thin strips.

3. Beat the eggs with a little of the salt. Heat 1 tablespoon of the groundnut oil in a wok over medium heat, pour in the eggs and cook into a thin omelette until set. Slide out, roll up and cut into thin strips.

4. In a bowl, mix the coconut milk, chicken stock, light soy sauce, Shaoxing wine, sugar and black pepper.

5. Heat the remaining groundnut oil and the sesame oil in the wok over high heat. Fry the garlic, ginger, chillies and curry paste for 30 seconds, stirring constantly.

6. Pour in the coconut milk mixture and bring to a simmer. Add the mushrooms, water chestnuts and frozen peas and cook for 2 minutes.

7. Add the drained noodles and toss with tongs for 2 to 3 minutes until the liquid is absorbed and the noodles are coated.

8. Add the barbecue pork, prawns, egg strips, spring onions, the remaining salt and the white pepper. Toss for about 2 minutes until everything is hot through, then garnish with coriander leaves and serve.