South Sea Noodles

Make a glorious impression with this dish. Be careful not to soak the rice noodles too long. They must not be soft before they are stir fried.

Serves 4 to 6.

Ingredients:
300g (12 oz) rice noodles
6 tablespoons vegetable oil
2 medium onions, finely sliced
4 rashers bacon, cut into matchstick strips
2 tablespoons dried shrimps, soaked for 20 minutes, and drained
1 teaspoon curry powder
100 ml (3 1/2 fl oz) chicken stock
2 garlic cloves, crushed
500g (1 pound) uncooked prawns, peeled and deveined
1 tablespoon soy sauce
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons rice wine or dry sherry
2 spring onions, cut into 1 cm (1 inch) pieces
2 tablespoons chopped parsley or coriander

Preparation:
Soak the noodles in very hot water for 2 minutes until tender (not soft). Refresh under cold water and drain. Heat 4 tablespoons oil in a wok until almost smoking, add the onion, bacon and dried shrimps. Stir fry for 1 minute, then add the curry powder and fry for another minute. Pour on the stock and bring to the boil. Add the noodles. Toss together until the noodles are coated with the sauce. Transfer to a serving dish.
Reheat the wok and add the remaining oil. When the oil is hot, add the garlic and prawns. Stir fry for one minute, then add the soy sauce, hoisin sauce and rice wine. Pour the sauce onto the noodles, sprinkle on the spring onions and coriander. Serve immediately.

This is based on a recipe from Kenneth Lo in his book, "The Encyclopaedia of Regional Chinese Cooking", Octopus Books, 1984.