Singapore Rice Noodles

Method

1. Place the shrimps in a heatproof bowl and cover with boiling water. Set aside for 30 minutes to cook.
2. Meanwhile, place the noodles in a large bowl, cover them with warm water and leave to soak for 15 minutes or buy ready cooked ones and microwave.
3. Drain the shrimps, saving 2 tablespoons of the water, and place in a clean bowl with the soy sauce and sherry. Set aside until needed.
4. Heat the oil in a wok or large frying pan until very hot, almost smoking. Add the onion, garlic and ginger plus the shrimps. Cook over a low heat for 10-15 minutes until completely softened and all of the flavours are nicely combined.
5. Stir the curry powder and a little salt into the onion mixture and cook for another minute, stirring. Tip in the chicken or pork, prawns and spring onions, stirring quickly to combine. Add the drained noodles, then, using either a large fork or some chopsticks, toss the ingredients around so that everything is well combined.
6. Sprinkle the saved water over the noodles, then give everything a final stir.
7. Warm plates to serve.