About the recipe
This is my favourite noodle dish ever! Its origins are unclear but it's definitely a South East Asian dish - the fusion of spices such as dried chillies and turmeric together with Chinese noodles makes this one of the best Asian fusion dishes - perfect for a one wok meal or entertaining. There may seem like a long list of ingredients but I promise you, the reward is in the taste! You can use Char Siu Chinese roast pork pieces, or add shredded cooked chicken or even smoky bacon bits, the trick is to toss and stir well to combine all the ingredients well but without breaking up the rice noodles too much.
Chinese dried mushroom
Dried thin rice noodles
200g / 0.44 lb
2 cloves, finely chopped
1 inch piece, grated
3, seeds removed and chopped
200g / 0.44 lb, cooked peeled
50g / 0.11 lb
4, finely chopped
Low sodium light soy sauce
Dried chilli flakes
Ground white pepper
Toasted sesame oil
- Soak the mushrooms and rice noodles in warm water, in separate bowls. Leave to one side for 20 minutes before draining. Slice the mushrooms.
- Heat the oil in a wok over a high heat, and stir-fry the garlic, ginger and red chillies for around a minute, until the garlic is just beginning to colour.
- Add the mushrooms and prawns and continue cooking for another minute.
- Add the noodles and turmeric powder and heat through - tossing everything together so everything gets combined.
- Then add the bean sprouts and spring onions, and season with soy sauce, oyster sauce, and rice vinegar.
- Pour the beaten egg over the noodles, turn down the heat, and stir gently until softly set.
- Just before serving, sprinkle with chilli flakes, ground pepper and add a dash of sesame oil. Garnish with fresh coriander