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Title: Singapore Style Noodles
250g Rice Vermicelli
2 large red chillies, seeded and roughly chopped
3 cloved garlic, crushed
1.5cm piece of ginger, chopped
1 small onion, roughly chopped
2 chicken breasts, thinly sliced
12 prawns
1 cup bean sprouts
4 spring onions, sliced
1 egg, beaten
1/4 cup light soy sauce
1/2 lemon juice
salt
Place noodles in a bowl and cover with boiling water. Leave to soften for 7 minutes, drain well and set aside
Place chilli, ginger, garlic, and onion in the food processor, Process inbredients to a paste, adding a drizzle of oil if needed,
Heat a wok or large frying pan to hot, coat hot pan in oil. Add the paste and cook stiring for 30 seconds. Be carefull not to burn.
Add the chicken and stirfry for 2-3 minutes. Add the prawns and stirfry for a further nimute or until chicken is golden and the prawns are cooked
Add the drained noodles, bean sprouts, spring onions and egg and cook. Stirring continuously for 2 minutes.
Pour over the soy sauce and continue to cook and stir until combined and hot.
Squeeze over a little lemon or lime juiceand season to taste with salt
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