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    Stir-fried Noodles

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    Stir-fried Noodles

    Serves: 4


    • A handful of coriander leaves
    • 2 tablespoons mirin
    • 2-4 tablespoons soy sauce
    • 200g peeled, cooked prawns
    • 4 tablespoons sunflower oil
    • 2 eggs, beaten
    • 300g dry-cure back bacon, trimmed of fat and finely sliced
    • 2 cloves garlic, finely chopped
    • 1 red chilli, finely chopped, or to taste
    • 8 spring onions, finely sliced
    • 1 teaspoon finely chopped fresh ginger
    • 2 tablespoons roasted sesame oil
    • 150g shiitake mushrooms de-stalked and finely sliced
    • 100g petits pois
    • 300g bean sprouts
    • 250g vermicelli rice noodles
    • Stir-fry rice noodles, prepared according to packet instructions


    1. Heat 1 tablespoon sunflower oil in a non-stick frying pan over a medium-high heat. Pour in the beaten eggs, and let them spread out into a thin omelette. Cook for a minute or two then remove to a plate. Roll up and finely slice.
    2. Divide the remaining sunflower oil between 2 frying pans and, once hot, fry the bacon until it begins to colour. Add the garlic, chilli, ginger and spring onions. Fry for a few seconds, then add the sesame oil and mix in the shiitake mushrooms and petits pois. Stir-fry for 2 minutes, then add the bean sprouts. Fry for a minute, before adding the vermicelli, eggs and prawns
    3. Stir-fry briskly until piping hot, then season with the soy sauce and mirin to taste. Mix in the coriander leaves and serve immediately.

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