Friday Recipe: SINGAPORE STIR-FRIED NOODLES

30th November 2018

SINGAPORE STIR-FRIED NOODLES

If you can't get dried Chinese mushrooms or shrimps, use more of the fresh ones and it will still be wonderful.

INGREDIENTS Serves 2

4 oz (110 g) rice noodles
½ level teaspoon salt
2 oz (50 g) cooked chicken or pork, finely shredded
2 oz (50 g) peeled prawns, chopped into thirds
4 spring onions, finely chopped, including green parts
1½ tablespoons soy sauce (Japanese is best)
2 tablespoons dry sherry
6 Chinese dried mushrooms
1 heaped tablespoon Chinese dried shrimps
2 tablespoons groundnut or other flavourless oil
1 medium onion, chopped small
2 rashers streaky bacon, chopped small
1 large garlic clove, chopped
1 heaped teaspoon freshly grated ginger
1 level dessertspoon Madras curry powder

Source: Delia Smith's Winter Collection

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