Singapore-style Noodles

This is from Chinese Food Made Easy, we're going to cook this tonight, Video of this recipe from BBC.

We already have most of the condiment part of ingredients, just one or two things to pick up plus the meat & veg. Probably leave out them pesky spring onions.
We'll let you know how it works out, here is the copied ingredients & method, leaving in them silly spring onions. We might go with cooked prawns rather than uncooked, we'll see.

From Food

This didn't serve 2, but we both got lunch out of this and gave Leah a little bit too. It was really nice, but quite hot as there is quite a bit of chilli in here. But I brought it to work for lunch and enjoyed it again today.

Serves 2

Ingredients
2 tbsp groundnut oil
1 tbsp grated fresh root ginger
1 red chilli, de-seeded, finely chopped
5 fresh shiitake mushrooms, sliced
2 tsp ground turmeric
100g/3½oz smoked bacon, finely chopped
1 red pepper, de-seeded and sliced
1 handful julienned carrot strips
1 handful beansprouts
100g/3½oz cooked chicken breast, shredded
250g/9oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
1 tsp crushed dried chillies
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp clear rice vinegar or cider vinegar
1 free-range egg, beaten
dash toasted sesame oil
2 spring onions, sliced lengthways

Method
1. Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds.

2. Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute.

3. Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine.

4. Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions.

From Food