King Prawn Singapore Style Noodles

Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to the boil.

Add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. Once cooked, transfer the prawns to a plate. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle. 

Add the onion and mushrooms to the (now empty) frying pan. Add an extra drizzle of oil. Stir-fry until softened and slightly charred at the edges, 8-10 mins.

Add the garlic, turmeric and half the chilli flakes to the veg in the pan. Stir fry for 1 min. 

Add the rice vinegar, soy sauce, hoisin sauce, water for the sauce and sugar (see pantry for both amounts). Bring to the boil, then simmer until slightly thickened, 1-2 mins.  

Once the sauce has thickened, stir in the peas, noodles, sesame oil and prawns until well combined.

Stir-fry until piping hot, 1-2 mins.