Dried Chinese mushrooms add an intense flavour to this lightly curried dish.
20 g (3/4 oz) dried Chinese mushrooms
225 g (8 oz) fine egg noodles
10 ml (2 tsp) sesame oil
45 ml (3 tbsp) groundnut oil
2 garlic cloves, crushed
1 small onion, chopped
1 fresh green chilli, seeded and thinly sliced
10 ml (2 tsp) curry powder
115 g (4 oz) green beans, halved
115 g (4 oz) Chinese leaves, thinly shredded
4 spring onions, sliced
30 ml (2 tbsp) soy sauce
115 g (4 oz) cooked prawns, peeled and deveined
1. Place the mushrooms in a bowl. cover with warm water and soak for 30 minutes. Drain, reserving 30 ml (2 tbsp) of the soaking water, then slice.
2. Bring a saucepan of lightly salted water to the boil and cook the noodles according to the directions on the packet. Drain, tip into a bowl and toss with the sesame oil.
3. Heat the groundnut oil in a preheated wok. When it is hot, stir-fry the garlic, onion and chilli for 3 minutes. Stir in the curry powder and cook for 1 minute. Add the mushrooms, green beans, Chinese leaves and spring onions. Stir-fry for 3 - 4 minutes until the vegetables are tender, but still crisp.
4. Add the noodles, soy sauce, reserved mushroom soaking water and prawns. Toss over the heat for 2 - 3 minutes until the noodles and prawns are heated through.
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