October 13, 2016
Peter Penguin says...
- 125g rice vermicelli
- Half a red pepper, sliced
- 2 ½ tsp curry powder
- 3 tbsp soy sauce
- 2 tbsp rice wine or dry sherry
- Pinch of sugar
- 2 garlic cloves, crushed
- 1 tbsp peeled and grated ginger root
- 1 green bird’s eye chilli, finely chopped
- 2 spring onions, sliced on the diagonal
- 6 water chestnuts, sliced
- ½ red pepper, thinly sliced
- 5 shitaake mushrooms, sliced
- Handful of peas
- 50g prawns
- 50g char siu pork or cooked chicken, shredded
- 1 egg, beaten with a pinch of salt and a splash of sesame oil
- 2 tbsp peanut or other neutral oil
- Handful of chopped coriander, to serve
- Put the vermicelli in a bowl, and tip boiling water over until covered. Leave for 30-45 seconds until softened, but not soft, then drain and leave to dry in a sieve or colander for about half an hour, tossing occasionally to make sure they don’t clump together.
- Add half the curry powder and all the soy sauce, wine and sugar (to the noodles) and toss together well until the noodles are well coated.
- Put the garlic, ginger, chilli, spring onion and remaining curry powder in one bowl, the vegetables in another and the meat in a third. Put these near the hob along with the beaten egg.
- Heat the oil in a wok until smoking, then tip in the garlic and ginger mixture. Stir-fry for 30 seconds until fragrant, then tip in the vegetables. Stir-fry for a couple of minutes, then push to the side of the wok and tip in the egg. Allow to cook undisturbed until almost set, then scramble into the remaining ingredients.
- Add the meat and prawns and mix in, then tip in the noodles and toss everything together for a couple of minutes, so it’s all well combined.
- Heap on to a serving plate, top with coriander and serve immediately.