Ching's fiery Singapore noodles

What better way to celebrate Chinese New Year than with this delicious dish... That's right - we're about to enter the year of the rooster! With plenty of ingredients to bring health and happiness, it's super quick and easy - and a lot cheaper than ordering a takeaway. Yum.

Serves 2Prep: 20 minutes, plus 20 minutes soakingCook: 5-6 minutes

Ingredients:5 dried Chinese mushrooms200g dried thin rice noodles2 tbsp groundnut oil3 cloves garlic, finely chopped1 inch piece ginger, grated3 red chillies, seeds removed and chopped50g smoked bacon lardons2 tbsp shaosing rice wine or dry sherry100g cooked shredded chicken breast200g cooked peeled tiger prawns2 tsp turmeric powder50g bean sprouts4 spring onions, finely sliced2 tbsp light soy sauce1 tbsp oyster sauce1 egg, beaten1 tsp dried red chilli flakes½ tsp freshly ground white pepper1 dash of toasted sesame oilFresh coriander leaves, to garnish

Method:

• In separate bowls, soak the mushrooms and rice noodles in warm water. Leave to one side for 20 minutes before draining. Slice the mushrooms about 0.5cm thick.

• Heat the oil in a wok over a high heat, and stir-fry the garlic, ginger and chillies for around a minute, until the garlic is just beginning to colour

• Cook the bacon lardons until coloured for 15 seconds then add the shaosing rice wine. Add the chicken, soaked mushrooms, and prawns and continue cooking for another minute.

• Add the soaked noodles and turmeric powder and heat through - tossing everything together so everything gets combined

• Then add the bean sprouts and spring onions, and season with soy sauce, oyster sauce, and rice wine

• Make a well in the centre of the noodle stir fry and pour over the beaten egg, turn down the heat, and stir gently until softly set

• Just before serving, sprinkle with chilli flakes, ground pepper and add a dash of sesame oil. Garnish with fresh coriander