Ingredients

• 2 tablespoons groundnut oil (peanut)
• 1 tablespoon freshly grated ginger
• 1 red chile, seeded and finely chopped
• 5 fresh shiitake mushrooms, sliced
• 2 tablespoons ground turmeric
• 3 1/2 ounces diced smoked bacon
• 1 red bell pepper, seeded and sliced
• 1 handful julienned carrot strips
• 1 handful bean sprouts
• 3 1/2 ounces cooked chicken breast, shredded
• 9 ounces dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
• 1 teaspoon crushed dried chiles
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon clear rice vinegar or cider vinegar
• 1 egg, beaten
• Dash toasted sesame oil
• 2 spring onions (green), sliced lengthwise

Directions

1. Heat the groundnut oil in a wok, and when hot, stir-fry the ginger, chiles, mushrooms and turmeric for a few seconds. Add the bacon, and cook for less than 1 minute. Add the red bell pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken, and stir well to combine.
2. Add the noodles, and stir-fry well, for 2 minutes, then season with the chiles, soy sauce, oyster sauce and vinegar. Stir to combine.
3. Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately.

Cook’s Note

You could also add 6 ounces raw Tiger prawns (shrimp), shelled, and deveined. Add them to the pan, and cook for 1 minute, or until they start to turn pink, right before you cook the bacon.