Ingredients

• 2 tbsp groundnut oil
• 1 tbsp grated fresh root ginger
• 1 red chilli
• de-seeded
• finely chopped
• 5 fresh shiitake mushrooms
• sliced
• 2 tsp ground turmeric
• 100g/3½oz smoked bacon
• finely chopped
• 1 red pepper
• de-seeded and sliced
• 1 handful julienned carrot strips
• 1 handful beansprouts
• 100g/3½oz leftover chicken
• shredded
• 250g/9oz dried vermicelli rice noodles
• pre-soaked in hot water for 10 minutes and drained
• 1 tsp crushed dried chillies
• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tbsp clear rice vinegar or cider vinegar
• 1 free-range egg
• beaten
• dash toasted sesame oil
• 2 spring onions
• sliced lengthways

Directions

• Heat a wok until smoking and add the groundnut oil
• then stir fry the ginger
• chilli
• mushrooms and turmeric for a few seconds.
• Add the bacon and cook for 15-20 seconds
• then add the red pepper
• carrots
• beansprouts and cooked chicken. Stir-fry for one minute.
• Add the noodles to the wok and toss for 1-2 minutes
• then season with the chillies
• soy sauce
• oyster sauce and vinegar. Stir well to combine.
• Pour the beaten egg into the wok and stir gently for one minute
• or until the egg is cooked through. Season with a dash of sesame oil
• then pile the stir-fry onto a serving plate and garnish with the sliced spring onions.