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Ingredients
  • 125g rice vermicelli
  • 1 handful green beans
  • 2 garlic cloves
  • 4cm piece root ginger
  • 1 bird’s eye or other hot chilli
  • 2 spring onions
  • 2½ tsp curry powder
  • 6 water chestnuts
  • 5 shiitake mushrooms
  • ½ red pepper
  • 1 handful peas - frozen are fine
  • 3 tbsp gluten-free soy sauce
  • 2 tbsp rice wine, or dry sherry
  • A pinch of sugar
  • 50g char siu pork, or cooked chicken
  • 1 egg
  • A splash of sesame oil
  • 50g prawns, defrosted if necessary
  • 2 tbsp peanut oil, or other neutral oil
  • 1 handful chopped coriander, to serve (optional)
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