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.