Singapore noodles

---

This recipe is quick and simple to cook and makes a complete meal.

It should be quite spicy, though you can temper the heat by varying the amount of chillies used.

Ingredients

• 125 g dried egg noodles
• 14 large king prawns or about 100g - properly defrosted if frozen
• 1 teaspoon oil - I use olive oil but to be more authentic, use groundnut oil
• 2 Cloves of garlic, peeled and crushed - or to taste
• 2.5 cm piece of ginger, peeled and julienned
• 1 medium red onion, peeled and sliced
• 1 sweet pepper, deseeded and sliced
• 50 g bacon lardons
• 1 tablespoon curry paste (or curry powder)
• 1 hot green chillie, finely chopped (or to taste)
• 150 g beansprouts
• 3 tablespoon dark soy sauce

to garnish

• a few roasted nuts of your choice

Method

1. Cook the noodles in a large pan of boiling water for 4 to 5 minutes - leave in a sieve to drain
2. Heat the oil in a hot wok and sauté the ginger, garlic and chillies for 2 or 3 minutes
3. Add the onions and pepper, reduce the heat a little and cook until the onions start to become translucent
4. Add the bacon on cook for a minute, then add the prawns
5. Once the prawns have turned pink add the remaining ingredients and the cooked noodles
6. Stir-fry for a minute or two, mixing well
7. Serve immediately, garnished with roasted nuts