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Singapore Noodles

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  • 250g fine rice noodles
  • 6 dried shiitake mushrooms
  • 2 Tbs peanut oil
  • 2 cloves garlic, crushed
  • 1 tsp grated ginger
  • 1 red chilli, finely diced
  • 1 onion cut into thin wedges
  • 1 Tbs turmeric
  • 1 Tbs Malaysian curry powder
  • 1 green capsicum, finely sliced
  • 100g Chinese sausage (ie; lup cheong), sliced
  • 200g green prawns, peeled and chopped
  • 1/2 cup frozen peas, blanched (or defrosted frozen peas)
  • 1/4 cup chopped water chestnuts
  • 5 baby corn, blanched and chopped
  • 4 eggs, beaten
  • 2 tsps sesame oil
  • salt and white pepper
  • 2 Tbsp light soy sauce
  • 2 Tbsp shao sing cooking wine or dry sherry
  • 1 tsp Chinese five spice powder
  • 1 tsp sugar
  • salt and pepper
  • 1/2 cup coconut milk
  • 1/4 cup chicken stock
  • 1/4 cup fresh coriander, chopped

Toss noodles in boiling water for 2 minutes then drain and toss with a little peanut oil. Set aside. Soak mushrooms in water, then drain and chop, discarding stems. Heat wok and saute garlic, ginger, chilli, onion, turmeric, curry powder and capsicum in a little oil for 1-2 minutes or until fragrant, then add the noodles. Add sausage, prawns and cook for 2-3 minutes before adding, peas, baby corn and water chestnuts. Toss well and cook 2 minutes further then add combined sauce ingredients. Combine egg with sesame oil, salt and pepper and mix well. Cook for 5 minutes or until sauce has been absorbed, then add egg. Stir-fry until egg has set, then add coriander. Serve at once.

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