Thai Red Curry Stir-fried Bean Starch Noodles

Serves 4

INGREDIENTS:

200g bean starch noodles

100g cooked meat, e.g. barbecued pork, chicken or Chinese sausage

2 tablespoons oil

2-3 tablespoons Charmaine Solomon’s Thai Red Curry Paste

100g small cooked prawns, peeled

6 spring onions, sliced

50g roasted peanuts, coarsely crushed

salt or fish sauce

a few sprigs of fresh coriander, chopped

lime or lemon wedged for serving

METHOD:

Soak the noodles in a bowl of hot water for 10 minutes. Drain. Cook noodles as per packet in a pan of lightly salted boiling water. Drain well.

Slice the meats you are using; if using Chinese sausage, steam over boiling water for 5 minutes until swollen and soft. Slice diagonally.

Heat the oil in a wok. On medium heat, fry the curry paste, stirring for 1 minute. Add the noodles and toss until the curry paste is evenly distributed over the noodles. Toss in the cooked meat and prawns, spring onions and half the peanuts. Strip-fry until the noodles are well mixed. Taste and adjust the seasoning, adding a little salt or fish sauce if required. Serve sprinkled with the remaining peanuts and the coriander. Lime or lemon wedges may be offered for squeezing over individual servings.