Singapore noodles recipe
 Singapore rice noodles are a delicious and easy dinner option made with store cupboard staples. Use up loads of leftovers and bits and bobs from the fridge, too. 225g/8oz thin rice noodles50g/1¾oz Shiitake mushrooms175g/6oz frozen peas (defrosted)4 medium free-range eggs, beaten1 tbsp sesame oil3 tbsp groundnut oil 1 tsp salt½ tsp freshly ground white pepper 1½ tbsp finely chopped garlic1 tsp finely chopped fresh ginger6 fresh red or green chillies, de-seeded and finely shredded6 tinned water chestnuts100g/3½oz Chinese barbecue pork (or cooked ham), finely shredded3 spring onions, finely shredded100g/3½oz small cooked prawns, shelledfresh coriander leaves, to garnish 225g/8oz thin rice noodles 50g/1¾oz Shiitake mushrooms 175g/6oz frozen peas (defrosted) 4 medium free-range eggs, beaten 1 tbsp sesame oil 3 tbsp groundnut oil 1 tsp salt ½ tsp freshly ground white pepper 1½ tbsp finely chopped garlic 1 tsp finely chopped fresh ginger 6 fresh red or green chillies, de-seeded and finely shredded 6 tinned water chestnuts 100g/3½oz Chinese barbecue pork (or cooked ham), finely shredded 3 spring onions, finely shredded 100g/3½oz small cooked prawns, shelled fresh coriander leaves, to garnish 2 tbsp light soy sauce3 tbsp Indian Madras curry paste or powder2 tbsp Shaoxing rice wine or dry sherry1 tbsp sugar1 tsp salt1 tsp freshly ground black pepper250ml/9fl oz coconut milk 2 tbsp light soy sauce 3 tbsp Indian Madras curry paste or powder 2 tbsp Shaoxing rice wine or dry sherry 1 tbsp sugar 1 tsp salt 1 tsp freshly ground black pepper 250ml/9fl oz coconut milk Method Soak the rice noodles in a bowl of warm water for 25 minutes. Drain and set aside. Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.Beat the eggs with sesame oil, salt and pepper. Set aside. Mix together all the sauce ingredients in a bowl and set aside.Heat a wok or large frying-pan over high heat until hot. Add the groundnut oil, and when very hot and smoking, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the water chestnuts, mushrooms, pork and spring onions and stir-fry for 1 minute. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes. Add the sauce and cook over high heat for another 5 minutes or until most of the liquid has evaporated. Pour the egg mixture over the noodles. Stir-fry constantly until the egg has set.Turn onto a large platter, garnish with coriander leaves and serve. Soak the rice noodles in a bowl of warm water for 25 minutes. Drain and set aside. Soak the rice noodles in a bowl of warm water for 25 minutes. Drain and set aside. Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips. Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips. Beat the eggs with sesame oil, salt and pepper. Set aside. Beat the eggs with sesame oil, salt and pepper. Set aside. Mix together all the sauce ingredients in a bowl and set aside. Mix together all the sauce ingredients in a bowl and set aside. Heat a wok or large frying-pan over high heat until hot. Add the groundnut oil, and when very hot and smoking, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the water chestnuts, mushrooms, pork and spring onions and stir-fry for 1 minute. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes. Heat a wok or large frying-pan over high heat until hot. Add the groundnut oil, and when very hot and smoking, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the water chestnuts, mushrooms, pork and spring onions and stir-fry for 1 minute. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes. Add the sauce and cook over high heat for another 5 minutes or until most of the liquid has evaporated. Pour the egg mixture over the noodles. Stir-fry constantly until the egg has set. Add the sauce and cook over high heat for another 5 minutes or until most of the liquid has evaporated. Pour the egg mixture over the noodles. Stir-fry constantly until the egg has set. Turn onto a large platter, garnish with coriander leaves and serve. Turn onto a large platter, garnish with coriander leaves and serve.