Instructions: Soak the dried shrimps in water for 20 minutes or so then drain them and chop them up small.

Now blanch the noodles for 3 minutes in boiling water then drain and rinse them under cold running water and leave in a colander to drain.

For the noodle sauce heat the oil in a large pan (or wok) then add the onion bacon and chopped dried shrimps.

Stir fry everything for 2 minutes before adding the curry powder and salt then continue to stir fry for another 1 1/2 minutes.

Next heat the stock in a saucepan and pour this over the sauce ingredients and stir well.

When it has started to bubble add the drained noodles stir and toss them around the pan until heated through about 23 minutes.

Then transfer the whole lot to a heated serving dish to keep warm.

For the garnish heat the oil in a small pan add the peeled prawns and garlic and Stir fry them over a high heat for 1 minute before adding the soy and hoisin sauces and sherry.

Continue to stir fry for 1 more minute then sprinkle with the chopped spring onions and parsley.

Turn the mixture a few times pour it on top of the noodles and serve straightaway.

Note: for variety and a more substantial dish you can add 110g crabmeat or mushrooms to the garnish at the same time as the prawns.

Or add 110g shredded Cos lettuce or bean sprouts just after the soy sauce has been stirred in.

Serves 2

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