12 dried Chinese mushrooms
2 heaped tbsp Chinese dried shrimps
2 tbsp light soy sauce
2 tbsp dry sherry
225g (8oz) rice noodles
2 tbsp groundnut oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp freshly grated root ginger
1 tbsp Madras curry powder (hot)
good pinch of salt
100g (4oz) cooked skinless chicken or pork fillet, finely shredded
100g (4oz) cooked peeled prawns, chopped
1 bunch spring onions, trimmed and finely chopped
This is one of those dishes worth taking a trip to the Asian supermarket for, where you’ll find Chinese dried mushrooms and shrimps, not to mention a fantastic range of rice noodles to choose from. The finished result will taste better than any Chinese takeaway. If you can’t get them, use fresh shiitake mushrooms instead of dried ones and add in a few more fresh prawns.
Place the dried mushrooms and shrimps in a bowl and pour over the boiling water. Set aside for 15 minutes to soak. Drain the liquid, reserving 2 tablespoons, and place in a bowl with the soy sauce and sherry. Set aside until needed. Squeeze out the excess moisture from the mushrooms and chop into fine shreds.
Meanwhile, place the noodles in a large bowl, cover them with warm water and leave them to soak for 15 minutes, then drain well in a colander.
Heat the oil in a large wok or frying pan until very hot. Add the onion, garlic and ginger along with the shredded mushrooms and drained shrimps. Sauté for 5–6 minutes, until completely softened and all of the flavours have nicely combined.
Stir the curry powder and a pinch of salt into the onion mixture. Cook for another minute, stirring. Tip in the chicken or pork, prawns and spring onions, stirring quickly to combine. Add the drained noodles, then, using either a large fork or some chopsticks, toss the ingredients around so that everything is well combined.
Sprinkle the reserved mushroom and soy sauce mixture over the Singapore noodles, give everything a good stir and put into a wide-necked flask. Pack with chopsticks.