Fiery Singapore Noodles

Fiery Singapore Noodles

Core recipe from WW boards

200 g dried rice noodles
2 tsp of groundnut oil
3 cloves of garlic finely chopped
1cm of ginger root grated
3 Chinese mushrooms
100 g of prawns
100 g of diced chicken
3 fresh medium chillies de-seeded and chopped
2 tbsp of turmeric
4 spring onions finely sliced
60 g of bean sprouts
60 g fresh/tinned bamboo shoots
2-3 tbsp of light soy sauce
2 tbsp of rice vinegar
2 beaten eggs
Pepper

Put the Chinese mushrooms in a pan of boiling water for 20 minutes. Do the same to the rice noodles. Drain both when ready and chop the Chinese mushrooms.

Heat the wok and pour in the oil, stir fry the garlic, ginger and red chillies for less than 1 minute.

Add the Chinese mushrooms,prawns, chicken and stir fry for 1 minute.

Add the noodles and stir fry well for 1 minute.
Then add the bean sprouts and spring onion.

Season with turmeric, light soy sauce rice vinegar

Add the beaten egg and stir gently until cooked.

Season with ground pepper