Singapore curried noodles

• 340g/12oz packet of rice flour noodles
• 1 tbsp vegetable oil
• 8 raw tiger prawns, peeled and each cut into 3 pieces
• 1 x 150g chicken breast, cut into thin slices
• 2 small onions, thinly sliced
• 2 slices smoked bacon loin, cut into matchsticks
• 2 cloves garlic, chopped
• 2 ½ tbsp curry powder
• 5 tbsp chicken stock
• 1 ½ tbsp light soy sauce
• 2 spring onions, sliced
• 2 big handfuls of beansprouts
• 1 red pepper cored and thinly sliced
• Pinch of sesame seeds to serve

1. Soak noodles in boiling water for 8 minutes and drain thoroughly in cold water. Heat the oil in a wok. When hot and shimmering throw in the chicken and prawns and cook for 1 minute or until they are golden and just cooked. Remove from the pan with a slotted spoon. Add onions, bacon and garlic and stir-fry over high heat for 2 minutes. Add salt and 2 tablespoons curry powder, and stir-fry for a further minute. Add stock and soy sauce and stir to form a bubbling sauce. Add the noodles and stir to coat with the sauce.
2. Add the beansprouts and spring onions, turn the heat up high and stir-fry all the ingredients together for just over a minute. Add the prawns and chicken back to the pan and combine. Serve straight away.