Singapore noodles

Ingredients

• 300g vermicelli rice noodles, soaked in boiling water for 5 mins
• 3 spring onions, sliced into 2cm pieces
• 1 carrot, cut into matchsticks
• 1/4 head wombok, sliced thin
• 4 cloves garlic, finely diced
• 300g cold roast pork (chicken or ham)
• 8 raw prawns (or shrimp), deveined and sliced in half
• 2 eggs, beaten
• 1 tsp curry powder
• 2 tbsp soy sauce
• 3 tbsp peanut oil

Directions

1. Heat the peanut oil in a wok or large frying pan over high heat.
2. Add the garlic and stir fry for 15 seconds.
3. Add the beaten egg and stir fry for another 30 seconds.
4. Add the sliced prawns and pork, and stir fry for another minute.
5. Add the spring onion, carrot, and wombok and stir fry for 2-3 minutes until the vegetables are slightly softened.
6. Add the drained noodles, curry powder and soy sauce, and stir fry until the noodles are heated through and coated in curry powder.
7. Serve hot and enjoy!

Recipe notes