BAMI GORENG

These tasty, spicy, stir-fried noodles are a one-dish meal favourite. There are many variations – this one includes bacon.

600g thick egg noodles (soft style, suitable for stir-frying)

2 tablespoons olive oil

4 shallots, diced

4 cloves garlic, finely chopped

2 courgettes, diced

200g snow peas, sliced on diagonal 200g bean sprouts

200g thick cut bacon, cut into strips 4 tablespoons ketjap manis (Indonesian sweet soy sauce)*

2 teaspoons sambal oelek (Indonesian chilli paste)*

3 teaspoons ground ginger

2 teaspoons ground cumin

2 teaspoons ground turmeric

3 spring onions, green tops only (optional) 4 eggs

Prawn crackers to serve

Prepare noodles to packet directions. Heat oil in a wok or deep frypan and cook shallots and garlic until translucent. Add courgette and cook 5 minutes or until softened. Add snow peas and bean sprouts and give a quick toss. Tip vegetable mixture into a bowl and put pan back on the heat.

Add bacon and fry over high heat for 5 minutes. Add ketjap manis, sambal oelek and a tablespoon of water and lower heat. Cook until the liquids have reduced a little and the bacon is coated in the sauce.

Add ginger, cumin and turmeric and cook for a minute. Add vegetables and noodles and toss until everything is evenly coated.

Cut spring onions into thin strips lengthwise and place in a bowl of ice water to curl up. Fry eggs until the whites have set but the yolks are still liquid.

Divide noodles between bowls and top each with a fried egg and spring onions. Serve with the prawn crackers and more sambal if desired. Serves 4 as a main

* These ingredients can be found in Asian food stores and some supermarkets.