Singapore noodles

Ingredients

150g rice vermicelli

100g green beans, sliced

3 Tbsp light soy sauce

3 Tbsp rice wine or dry sherry

1 Tbsp curry powder (preferably Malaysian)

2 tsp caster sugar

2 large cloves garlic, peeled, crushed

2 Tbsp finely grated ginger

1 green chilli, deseeded, finely chopped

3 green shallots, finely sliced

½ red capsicum, thinly sliced

¼ wombok cabbage, finely shredded

4 shiitake mushrooms, sliced

6 water chestnuts, sliced

¹⁄³ cups peas

100g char siu pork, thinly sliced (or use shredded cooked chicken or duck)

4 cooked prawns, peeled, deveined, tails on, chopped thinly on a diagonal

1 egg

Pinch of salt

2 Tbsp peanut or vegetable oil

Coriander sprigs, to garnish

NOTE: Allow 30 minutes standing time

Put vermicelli in a medium bowl. Cover with boiling water and stand for 30-45 seconds or until just softened. Drain into a fine sieve over a bowl. Stand in sieve to drain well for 30 minutes, tossing occasionally so vermicelli do not stick together.
Cook beans in a saucepan of boiling salted water for 1 minute or until just tender. Drain well.
Combine soy, rice wine, 1¼ tsp of the curry powder and sugar in a large bowl. Add vermicelli and toss gently to coat well. In a small bowl, combine garlic, ginger, chilli, shallot and remaining curry powder.
Combine beans, capsicum, cabbage, mushrooms, water chestnuts and peas in a bowl. Combine pork and prawns in a bowl. Whisk together egg and salt in a small jug.
Heat oil in a large wok over a medium-high heat until oil smokes. Add garlic mixture and stir-fry for 30 seconds or until fragrant. Add vegies and toss for 2 minutes. Push to side and add egg to wok. Cook for 1 minute or until egg begins to set. Gently scramble egg through vegies. Add pork and prawns, then toss until combined. Add vermicelli and toss all ingredients for 1-2 minutes or until well combined and heated through. Transfer to serving bowls and top with coriander. Serve.