Chef Ken Hom's Curry Rice Noodles with Vegetables

1. Soak the rice noodles in a bowl of warm water for 25 minutes and then drain them in a colander or sieve.

2. Soak the mushrooms in warm water for 20 minutes then drain them and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.

3. Put the peas in a small bowl and let them thaw. Finely shred the Chinese leaves. Heat a wok or large frying pan over a high heat until it is hot.

4. Add the oil and, when it is very hot and slightly smoking, add the garlic, ginger and chillies and stir fry the mixture for 30 seconds then add the water chestnuts, mushrooms, Chinese leaves, spring onions, 1 teaspoon of salt and ½ teaspoon of white pepper and stir-fry for 1 minute. Then add the rice noodles and peas and continue to stir-fry for 2 minutes.

5. Now add all the sauce ingredients and season with ½ teaspoon each of salt and pepper, then continue to cook over a high heat for another 5 minutes or until most of the liquid has evaporated. Turn the noodles onto a large warm platter, garnish with the coriander leaves and serve at once.