Singapore-style noodles

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)

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.