Singapore Noodles

Ingredients

• 225 g (8 oz) Thin rice vermicelli
• 2 tbsp Mild curry powder
• 2 tbsp Soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp Sugar
• 60 ml (¼ cup) Chicken or vegetable stock
• 3 Eggs, lightly beaten
• 3 tbsp Neutral oil, divided
• 225 g (8 oz) Raw large shrimp (prawns), peeled and deveined
• 1 Red pepper, thinly sliced
• 1 Carrot, cut into matchsticks
• 3 Garlic cloves, finely chopped
• 1 tbsp Fresh ginger, finely grated
• 1 Fresh red chilli, sliced, optional
• 115 g (4 oz) Bean sprouts
• 4 Spring onions, cut into 5 cm (2 in) lengths
• 1 tsp Toasted sesame oil

You’ll need: Wok or very large frying pan, Tongs

Method

1. 1

   Soak the noodles. Put the vermicelli in a large heatproof bowl, cover with just-boiled water and leave for 4 to 5 minutes, until pliable. Drain, rinse under cold water, shake very dry and snip into shorter lengths with scissors.

2. 2

   Mix the sauce. Stir the curry powder, soy sauce, wine, sugar and stock together in a small bowl.

3. 3

   Cook the egg. Heat 1 tbsp oil in a wok over high heat. Pour in the eggs and let them set for 10 seconds, then scramble into small pieces. Tip onto a plate.

4. 4

   Cook the shrimp. Add 1 tbsp oil to the wok. Stir-fry the shrimp for 1 1/2 to 2 minutes, until pink and opaque. Tip onto the plate with the egg.

5. 5

   Stir-fry the vegetables. Add the last 1 tbsp oil. Stir-fry the pepper, carrot, garlic, ginger and chilli for 2 minutes, until the vegetables are just tender but still crunchy.

6. 6

   Toss the noodles. Add the noodles and pour in the sauce. Toss constantly with tongs for 2 to 3 minutes, until the noodles are evenly yellow and have absorbed the liquid. Return the egg and shrimp to the wok, add the bean sprouts and spring onions and toss for 1 minute more.

7. 7

   Serve. Take the wok off the heat, drizzle with the sesame oil and serve straight away.