Ingredients

• 225g/8oz thin rice noodles
• 50g/1¾oz Shiitake mushrooms
• 175g/6oz frozen small sweet peas (defrosted)
• 4 medium free-range eggs
• beaten
• 1 tbsp sesame oil
• 3 tbsp groundnut oil
• 1 tsp salt
• ½ tsp freshly ground white pepper
• 1½ tbsp finely chopped garlic
• 1 tsp finely chopped fresh ginger
• 6 fresh red or green chillies
• de-seeded and finely shredded
• 6 fresh or tinned water chestnuts
• 100g/3½oz Chinese barbecue pork (or cooked ham)
• finely shredded
• 3 spring onions
• finely shredded
• 100g/3½oz small cooked prawns
• shelled
• fresh coriander leaves
• to garnish
• 2 tbsp light soy sauce
• 3 tbsp Indian Madras curry paste or powder
• 2 tbsp Shaoxing rice wine or dry sherry
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 250ml/9fl oz tinned coconut milk

Directions

• Soak the rice noodles in a bowl of warm water for 25 minutes. Drain and set aside.
• Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.
• Beat the eggs with sesame oil
• salt and pepper. Set aside.
• Mix together all the sauce ingredients in a bowl and set aside.
• Heat a wok or large frying-pan over high heat until hot. Add the groundnut oil
• and when very hot and smoking
• add the garlic
• ginger and chillies and stir-fry for 30 seconds. Add the water chestnuts
• mushrooms
• pork and spring onions and stir-fry for 1 minute. Add the rice noodles
• prawns and peas
• and stir-fry for 2 minutes.
• Add the sauce and cook over high heat for another 5 minutes or until most of the liquid has evaporated. Pour the egg mixture over the noodles. Stir-fry constantly until the egg has set.
• Turn onto a large platter
• garnish with coriander leaves and serve.