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Stir-Fried Noodles     HT   ACC    25mins

Serves 4     Hot   Pork  Seafood  Shellfish  Vegetables  Pasta  Alcohol  Accompaniment   



4 tbsp Sunflower Oil

2 Eggs, beaten

225g/8oz Back Bacon, finely sliced

2 Garlic Cloves, finely chopped

1 Red Chilli, deseeded and finely chopped

8 Spring Onions, finely sliced

1 teasp Finely Chopped  Ginger

2 tbsp Sesame Oil

100g/4oz Shitake Mushrooms, thinly sliced

75g/3oz Frozen Peas

300g/11oz Fresh Beansprouts

250g/9oz Cooked Vermicelli Rice Noodles

100g/4oz Peeled Prawns

2-4 tbsp Soy Sauce

2 tbsp Dry Sherry




1. Heat 1 tablespoon of the sunflower oil in a non-stick frying pan, pour in the beaten eggs, and let them spread out into a thin omelette. Cook for a minute or two then remove to a plate. Roll up and finely slice.


2. Add the remaining sunflower oil to the pan and once hot, fry the bacon until it begins to colour.


3. Add the garlic, chili, ginger and spring onions. Fry for a few seconds, then add the sesame oil and mix in the shiitake mushrooms and petits pois. Stir-fry for 2 minutes, then add the bean sprouts. Fry for a minute, before adding the vermicelli, eggs and prawns.


4. Stir-fry until piping hot, then add the soy sauce and Sherry. Serve immediately.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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