Singapore stir-fry

Serves 4

You will need:

• 200g medium or fine egg noodles • 2 teaspoons lemon juice • 3 tablespoons Thai fish sauce • 1 tablespoon caster sugar • 1 teaspoon finely chopped fresh chilli • 2 tablespoons chopped fresh coriander • 4 tablespoons sunflower oil • 2 teaspoons grated garlic • 175g chicken breast, skinned and finely sliced • 125g raw prawns, peeled • 6 spring onions, finely sliced • 125g beansprouts 1 First, cook the egg noodles according to the instructions on the packet, then drain them, allowing them to sit over a sieve while you make the stir-fry. 2 Preheat the wok or pan, whichever you are using, on a medium heat until it is very hot. When you are ready to cook, turn the heat up to high. While the wok is preheating, prepare all the ingredients. 3 In a bowl, mix together the lemon juice, the Thai fish sauce, the caster sugar, the finely chopped fresh chilli and the chopped fresh coriander. 4 Pour the sunflower oil into the hot wok or large frying pan. Add the grated garlic, the finely sliced chicken, and the prawns, and stir-fry for 3 to 4 minutes until the chicken is no longer pink. Stir in the finely sliced spring onions and the beansprouts, and cook for another 10 seconds. Next, add the lemon, fish sauce, sugar, chilli and coriander mixture, and cook again for about 10 seconds until everything is hot. 5 Now stir in the drained noodles and mix well. Taste for seasoning, adding more fish sauce if necessary. Serve straight away.