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)
hellomagazine.comDon'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
Method 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.
