World Cuisine

  • 250 g (8 oz) thin dried rice noodles
  • 2 teaspoons sesame oil
  • 2 tablespoons groundnut oil
  • 3 garlic cloves, crushed
  • 1 tablespoon chopped fresh root ginger
  • 1 red onion, finely sliced
  • 1 red chilli, cut into thin strips
  • 75 g (3 oz) shiitake mushrooms, finely diced
  • 150 g (5 oz) ham
  • 150 g (5 oz) peeled cooked prawns
  • 75 g (3 oz) fresh or frozen peas, defrosted if frozen
  • 200 g (7 oz) bean sprouts
  • 4 spring onions, finely sliced
  • handful of coriander leaves, roughly chopped
  • 1½ tablespoons Madras curry paste
  • 2 tablespoons light soy sauce
  • 2 tablespoons Chinese rice wine or dry sherry
  • ½ teaspoon salt

Combine all the spicy sauce ingredients and set aside.

Cook the noodles in a large pan of boiling water, according to the packet instructions. Refresh in cold running water, then drain and toss into a bowl with the sesame oil.

Heat the groundnut oil in a wok over a high heat until the oil starts to shimmer. Add the garlic, ginger, onion and chilli and give the ingredients a good stir. Tip in the mushrooms and stir-fry for 1 minute, then add the ham, prawns, peas and bean sprouts. Stir for 1 minute.

Pour in the prepared sauce and toss well to combine, then stir in the cooked noodles, spring onions and coriander. Stir until the noodles are heated through, then serve.

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