The crispiness of the noodles adds a lovely crunch to this dish. If you can get hold of fresh shiitake mushrooms they will enhance the dish even further. For a lighter version, add the tofu without deep-frying.

    TO DRINK: Go for Cederberg V Generations Chenin Blanc 2007’s lush melon and chamomile fragrance and subtle oaky nuances.


    Chinese chicken, prawn and tofu crispy noodles

    Serves: 4 – 6
    Cooking Time: 40 mins


    • 5 dried shiitake mushrooms
    • 30ml (2 tbsp) oil, for deep-frying
    • 3 garlic cloves, finely chopped
    • 2 shallots, finely chopped
    • 2 chicken fillets, skin on, thinly sliced
    • 10 green beans, diagonally sliced
    • 5 spring onions, diagonally sliced, plus extra for serving
    • 10 prawns, cleaned and tails intact
    • 80ml (¹/³ cup) rice vinegar
    • 80ml (¹/³ cup) fish sauce
    • 45ml (3 tbsp) sugar
    • 30ml (2 tbsp) soya sauce
    • 20ml (4 tsp) sweet chilli sauce
    • 150g rice noodles, deep-fried until crispy
    • 80g tofu, sliced and deep-fried until crispy
    • 30ml (2 tbsp) fresh coriander, to garnish



    Soak the mushrooms in boiling water for 30 minutes. Squeeze any liquid out. Cut the stems away and discard them and the liquid.


    Heat the oil in a wok over a high heat, add the garlic and shallots, and fry for a few seconds. Add the chicken, mushrooms, green beans and half of the spring onions. Stir-fry until the chicken is almost cooked, about 5 minutes.


    Stir in the prawns and stir-fry for a further 2 minutes.


    Combine the rice vinegar, fish sauce, sugar, soya sauce and sweet chilli sauce, and add to the wok. Stir to combine well and fry until the chicken and prawns are tender and the sauce is syrupy, about 2 minutes.


    Remove the wok from the heat and stir in the noodles and tofu. Garnish with the coriander and extra spring onions, and serve.