Stir-fried Rice Noodles

Chao Fen

250g dried rice noodles, round or flat

2tablespoons groundnut or vegetable oil

1small onion, thinly sliced

1large red chilli, deseeded and thinly sliced

2tablespoons finely chopped garlic

1green pepper, cored, deseeded and thinly shredded

2 tablespoons light soy sauce

1tablespoon shaoxing rice wine or dry sherry

2tablespoons Madras curry paste

2 teaspoons sugar

1teaspoon salt

125ml chicken stock

1egg, beaten

125g cooked peeled prawns, deveined and coarsely chopped

3 tablespoons finely chopped spring onions

Rice noodles are very popular in eastern and southern China. This favourite recipe, flavoured with curry, was brought to China by returning immigrants from Singapore.

1. Soak the noodles in warm water for 15 minutes or until they are soft. Drain the noodles thoroughly in a colander and set aside.

2. Heat a wok over a high heat until it is hot, then add the oil. When the oil is hot and slightly smoking, add the onion, chilli and garlic and stir-fry for 1 minute. Then add the green pepper, noodles, soy sauce, rice wine or sherry, curry paste, sugar, salt and stock. Cook the mixture over a high heat for 5 minutes until most of the liquid has evaporated.

3. Add the beaten egg and prawns to the wok and continue to stir-fry for another minute, mixing well. Finally, add the spring onions. Give the mixture several good stirs and serve at once.

qingquang

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