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.

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