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Singapore Stir-fried Noodles

I have to thank my friend, the late Ken Lo, the Chinese restaurateur, for introducing me to this incredibly good recipe, which is a spectacular combination of flavours, textures and colours. If you can't get dried Chinese mushrooms or shrimps, use more of the fresh ones and it will still be wonderful.


This recipe is taken from Delia Smith’s Winter Collection and Delia's Vegetarian Collection.


First of all, you need to soak the dried mushrooms and shrimps – to do this place them in a jug and pour boiling water over them and leave them aside to soak for 30 minutes.

Meanwhile, you can get on with all the chopping of the other ingredients. After the mushrooms and shrimps have soaked, drain off the water, reserving 2 tablespoons of it for later.

Give the mushrooms a squeeze and chop them into fine shreds. Now place the noodles in a large bowl, cover them with warm water and leave them to soak for 15 minutes.

Next, heat the oil in the wok and when it's very hot add the chopped onion and mushrooms, soaked shrimps, the chopped bacon, garlic and ginger. Stir them round in the hot oil, then reduce the heat and gently let all the ingredients cook together for about 15 minutes. This initial slow cooking allows all the delicious flavours and aromas to permeate the oil.

After 15 minutes, add the curry powder and salt to the cooked ingredients, then drain the noodles in a colander – give them a really good shake to get rid of any excess water.

Then turn the heat under the pan up to medium, add the chicken, then the fresh prawns, followed by the chopped spring onions.

Next add the drained noodles to the pan, then, using either a large fork or some chopsticks, toss the ingredients around so that everything is incorporated amongst the noodles.

Finally, sprinkle in the combined mushroom water, soy sauce, and sherry, give everything a good stir and serve immediately on hot plates.


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