My absolute favourite noodle dish - Singapore Noodles!!!
2 tbsp groundnut oil
1 tbsp grated fresh root ginger
1 red chilli, de-seeded, finely chopped
5 shiitake mushrooms, sliced (if you can't get them just use normal mushrooms but shiitake have a stronger flavour!)
2 tsp ground turmeric
100g/31⁄2oz smoked bacon, finely chopped
1 red pepper, de-seeded and sliced
1 handful carrot strips
1 handful beansprouts
100g cooked chicken breast, shredded (use a George Foreman grill to cook them if you've got one!!!)
250g dried vermicelli rice noodles (pre-soak in hot water for 3 minutes and then drain before you use them!)
1 tsp crushed dried chillies
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp clear rice vinegar (if you can't find it just use cider vinegar)
1 free-range egg, beaten
Dash toasted sesame oil
2 spring onions, sliced
1. Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds.
2. Add the bacon and cook for about 20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for about 1 minute.
3. Add the noodles to the wok and toss for 2 mins, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine.
4. 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 sprinkle the sliced spring onions on top.