Singapore Noodles

• servings: 2 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

2 tbsp soy sauce (Note 1)

2 tbsp Chinese cooking wine (Note 2)

2 1/2 tsp curry powder (hot or ordinary, Note 3)

1/2 tsp sugar

1/2 tsp white pepper (black also ok)

100g / 3 oz dried rice vermicelli noodles (Note 4)

2 tbsp peanut oil (, separated)

8-10 medium raw shrimp / prawns (, shelled and deveined)

2 eggs (, beaten)

1/2 medium onion (, thinly sliced, yellow, brown or white)

4 garlic cloves (, minced)

1 tsp ginger (, freshly grated)

1/2 lb / 250g Chinese barbecue pork (Char Siu), thinly sliced (Note 5)

1 cup red capsicum / bell pepper

2 tsp thinly sliced hot green pepper (adjust to taste, optional)

Directions

Combine the Sauce ingredients in a small bowl and mix.

Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.

Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked - about 2 1/2 to 3 minutes. Remove and set aside.

Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).

Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.

Add capsicum and cook for 1 minute.

Add noodles and Sauce, give it a few tosses. Then add the egg, pork, shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.

Serve immediately.

Nutrition

• Calories: 555 kcal