HOT OFF THE WOK

SINGAPORE NOODLES

SERVES 4 PREP 20 MINS COOK 15 MINS

• 220g fresh egg noodles
• ¼ cup sliced dried Chinese mushrooms
• 2 tbsp vegetable oil
• 6 Chinese dried lap cheong sausages, sliced diagonally
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• 1 tbsp finely grated ginger
• 1 tbsp curry powder
• 1 tsp salt
• 250g small cooked prawns, peeled, deveined, halved
• 4 green onions, finely chopped, plus extra to serve
• ¼ cup soy sauce
• 2 tbsp sweet chilli sauce
• 2 tsp sesame oil
• lime cheeks, to serve

1 Soak noodles in cold water 20 mins. Cover mushrooms in boiling water and set aside to soften.

2 In a wok or large frying pan, heat oil on high. Stir-fry sausage and onion 3-4 mins. Add garlic, ginger, curry powder and salt and stir-fry 2-3 mins until fragrant. Stir in prawns, green onions, soy sauce and drained mushrooms.

Toss through drained noodles, sweet chilli sauce and sesame oil. Top with extra shredded green onion