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'Singapore vermicelli' from Hakkasan Restaurant

Jean-Christophe Novelli from Food Uncut
Jean-Christophe Novelli woks up a favourite feast from the Hakkasan restaurant in this dish of spiced Singapore noodles and seafood

'Singapore vermicelli' from Hakkasan Restaurant

Method

1. Pour enough oil into a wok to cover about a third of the wok in depth; place over a very high heat.

2. Once the oil is hot, add the prawns and squid and deep fry for 30 seconds. Pour the oil and seafood into a metal sieve over a pan and leave the seafood to one side.

3. Add 2-3 teaspoons of the oil to the wok and stir-fry the peppers, onions and garlic for about 2-3 minutes, until very lightly golden. Remove from the wok and leave to one side.

4. Return the seafood to the wok, add the noodles and stir fry vigorously for 4-5 minutes, sprinkling with a little water as it cooks. Empty the wok and set the seafood noodles to one side.

5. Return the peppers, onions and garlic to the wok, crack in the eggs and stir-fry with a sprinkling of water for 1-2 minutes. Keep the eggs moving around the wok.

6. Add the seafood, noodles and bean sprouts.

7. Stir in the salt, sugar and curry powder.

8. Stir fry for a further 2-3 minutes.

9. Stir in a little more water and serve in bowls, garnished with a sprinkling of toasted sesame seeds and a scattering of chopped coriander.

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Serves: 2

Prep: 40 min
Cook: 15 min

Ingredients
vegetable oil, for frying
160g uncooked prawns, peeled
160g Squid, cut into 1cm ribbons
120g green pepper, sliced
120g red pepper, sliced
240g Onions, sliced
2 garlic cloves, finely chopped
480g Singapore vermicelli noodles
4 Eggs
240g bean sprouts
12g Salt
1 tsp Sugar
30g mild curry powder