Singapore noodles

Ingredients

• 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 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

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