Singapore-style noodles

Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 2

Make this takeaway favourite at home with our quick and easy recipe.

By Ching-He Huang

From Chinese Food Made Easy

Ingredients

2 tbsp groundnut oil
1 tbsp grated fresh root ginger
1 red chilli, de-seeded, finely chopped
5 fresh shiitake mushrooms, sliced
2 tsp ground turmeric
100g/3½oz smoked bacon, finely chopped
1 red pepper, de-seeded and sliced
1 handful julienned carrotstrips
1 handful beansprouts
100g/3½oz leftover chicken, shredded
250g/9oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
1 tsp crushed dried chillies
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp clear rice vinegaror cider vinegar
1 free-range egg, beaten
dash toasted sesame oil
2 spring onions, sliced lengthways

Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds.
Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute.
Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine.
Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions.