Singapore Noodles

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• Step 1

  Make sure you have all your ingredients lined up and ready to go. Put the noodles into a bowl, cover with boiling water, leave aside to rehydrate for 5 minutes, or until softened, then drain. Crush the peanuts in a pestle and mortar and toast in a large frying pan or wok on a medium heat until golden. Tip out and put aside, returning the pan to the heat. Put the minced pork in the pan with a lug of oil, the curry powder and five-spice. Stir and fry for 5 minutes, or until lightly golden, while you peel and finely chop the garlic and ginger, and slice the chicken, mushrooms and cabbage.

• Step 2

  Keeping things moving, stir the garlic, ginger, chicken and prawns into the pan, followed a minute later by the mushrooms, cabbage and peas. Toss and cook for 4 minutes, then push everything to one side of the pan and crack the eggs into the gap – stir them around so they start to scramble and cook. Tip in the noodles, then toss everything together for a couple of minutes. Taste and season to perfection with soy sauce, then squeeze over the lime juice and tip on to a large platter. Trim, finely slice and sprinkle over the chilli and spring onions, scatter over the peanuts and eat right away.

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