Squid & bacon with rice noodles

1 Separate the squid from its tentacles and pat the squid dry with kitchen paper. Cut the tubes into 1cm rings and pat dry again. Heat 1 tsp oil in a wok, add the bacon and sizzle for 2-3 minutes, until golden. Add all of the squid along with the garlic; toss for 1-2 minutes over a high heat until the squid curls and changes colour. Transfer to a large bowl or plate.

2. Add 2 tsp more oil to the pan and cook the water chestnut and bamboo shoot stir-fry for 1 minute before tipping it on top of the squid and bacon. Add the remaining 1 tsp oil and stir-fry the rice noodles, tossing, for 3 minutes, until hot and tender. Scatter with ½ the salad onions and ½ the chilli.

3. Return the bacon, squid and vegetables to the pan, then pour in the beaten egg and 1 tsp soy sauce. Toss for a few seconds (tongs are good for this) until the egg thickens around the noodles a little. Divide between 2 wide bowls, then top with the remaining salad onions and chilli. Splash with the remaining 1 tsp soy sauce and serve straight away.

Cook’s tip
The bacon bits in this recipe take the place of Chinese char sui barbecue pork, which is traditionally added to Singapore noodles. They add a lovely smoky flavour, but leave them out if you prefer.