20.00 ml shaoxing wine (Chinese rice wine) or dry sherry
4green onions, trimmed, thinly sliced
Coriander leaves, to serve
Instructions:
In a medium heatproof bowl, soak the mushrooms in boiling water for 10 minutes. Drain well and gently squeeze out excess liquid.
In a heatproof bowl, place the noodles and peas and cover with boiling water. Gently separate the noodles with a fork and let them soak for 5 minutes. Drain thoroughly before proceeding.
Heat peanut oil in a wok over high heat. Stir in curry powder, carrot, and capsicum, and cook for 1-2 minutes until fragrant. Add pork, prawns, kecap manis, shaoxing wine, half the green onions, and noodle mixture. Cook for 2-3 minutes until heated through and well combined. Remove from heat.
Portion the noodles into individual serving bowls, then garnish with fresh coriander leaves and the remaining green onions before serving promptly.