Ken Hom cooks Singapore noodles on Saturday Kitchen and says about his dish:

“It’s all in the preparation. Soften the super thin noodles before cooking up a fast stir-fry feast.”

The ingredients are:

225g thin rice noodles, 50g Chinese black mushrooms, 175g frozen small sweet peas, 4 medium free range eggs, beaten, 1 tbsp sesame oil, 3 tbsp groundnut oil (or peanut oil), 1 tsp salt, ½ tsp freshly ground white pepper, 1½ tbsp finely chopped garlic, 1 tsp finely chopped fresh ginger, 6 fresh red or green chillies, de-seeded and finely shredded, 6 fresh or tinned water chestnuts, 100g Chinese barbecue pork (or cooked ham), finely shredded, 3 spring onions, finely shredded, 100g small cooked prawns, shelled and fresh coriander leaves, to garnish.

For the curry sauce: 2 tbsp light soy sauce, 3 tbsp Indian Madras curry paste or powder, 2 tbsp Shaoxing rice wine or dry sherry, 1 tbsp sugar, 1 tsp salt, 1 tsp freshly ground black pepper, 250ml tinned coconut milk and 175ml chicken stock.