Singapore noodles

Cooking Time: 15 minutes
Serves 4

250g vermicelli
2 tablespoons of olive oil or vegetable oil
2 cloves of garlic peeled and crushed
2 tablespoons of madras curry paste or powder
2cm ginger peeled and grated
1 cup of chicken stock
3 tablespoons of soy sauce
10g of Porcini dried
1 tablespoon of sambal oelek
2 sticks of celery sliced and leaves reserved
2 long green chillies sliced
1 small roast chicken, cut into small pieces with no bones
1 red capsicum seeded and diced
6 shallots cut into 5cm pieces
1 cup of bean sprouts
400g cooked prawns, peeled and deveined, tails
1/4 cup of oyster sauce
300g  Chinese BBQ pork (if you can find it)


Place the vermicelli in a bowl and cover with boiling water for 10 minutes. Drain and set aside with a lid.

Heat some of the olive oil or vegetable oil in a frying pan and add the curry paste/powder, half the ginger and half the garlic.  Cook for two minutes.  Then add the soy, sambal oelek and the chicken stock. Bring to the boil for around 5 minutes.  Turn off heat then set aside.

Heat the rest of the olive oil in a fry pan over medium heat and add the other half of the garlic and ginger.  Then add mushrooms, celery, chillies and capsicum.  Cook for 5 minutes until softened then add the liquid curry mixture with the shallots and vermicelli.  Cook until mixture liquid absorbs a little then add in the bean sprouts, chicken pieces, pork and prawns.  Add the oyster sauce at the end and mix through.  Top with some celery leaves and serve.