Singapore noodles

Name: Singapore noodles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Southeast Asian
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

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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

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

Notes

If you don't have a hot burner, remove the ingredients from the wok after each step and let it get back up to temp before moving on to the next step. Once you get to the step with the noodles, you can add everything back in and toss.