Singapore Noodles

In the kitchen:

• Prepare the vegetables by thinly slicing the onion and peppers. Then slice the bamboo shoots and spring onions and set aside for the garnish.
• In a small bowl mix all the paste ingredients together.
• Warm the chicken stock.

At the barbecue:

• Prepare the barbecue for direct heat - approx. 220°C. If you're using a charcoal barbecue, you will need 1 Weber Rapidfire Chimney Starter of lit briquettes. 
• Place the wok into the GBS grate and preheat for 10 minutes.
• Add the oil to the wok then sauté the onions and peppers until slightly softened.
• Incorporate the paste and 50ml of chicken stock then cook for 30 seconds.
• Add the beaten egg and cook for 30 seconds stirring continuously.
• Finally add the remaining stock, noodles, bean sprouts and bamboo shoots.
• Cook until the stock has evaporated and the noodles are steaming hot. Stir in the cooked prawns followed by the spring onions and serve. 

Tip: Make sure you have a little extra stock in case your wok is burning too hot. Adding extra stock will reduce the temperature of the cast iron.