• [Asian]
• [Main Dishes]

Singapore Noodles

• Preparation Time20 minutes
• Cooking Time 15 minutes
• Source Woman's Day

• 200 Gram vermicelli rice noodles
• 2 Tablespoon oil
• 3 egg  (lightly beaten)
• 6 lup cheong  (chinese sausage, sliced diagonally)
• 1 red capsicum  (seeded, thinly sliced)
• 3 garlic clove  (crushed)
• 2 cm ginger  (finely grated)
• 2 Teaspoon curry powder
• 4 spring onion  (thinly sliced)
• 1/4 Cup soy sauce
• 2 Cup bean sprouts

1. Prepare noodles according to packet instructions. (Usually soak in warm/hot water for 2-5 mins). Drain well.
2. In a wok or large frying pan, heat half the oil on high. Pour in egg, swirling to make a large omelette. Cook for 1-2 minutes until set, then remove to a board. Roll up and slice into thin strips. (This will be the garnish on the top)
3. Heat remaining oil in pan. Stir fry sausage for 30 seconds. (Our lup cheong said it needed to be heated before use so I followed it's packet's instructions before doing this step.) Add capsicum, garlic, ginger and curry. Stir fry for 1-2 minutes until fragrant.
4. Add noodles, spring onions and soy sauce. Stir fry for 3-4 minutes until heated through. (No matter how hard I tried I could quite get the ingredients to real mix into the noodles). Mix sprouts through.
5. Serve topped with omelette.
6. NB: the Lup Cheong does have an unusual flavour, we would probably prefer something else. We also thought it would have been fine bulked up with a few more veg; the capsicum and bean sprouts almost didn't seem enough. We just used Indian curry powder, no idea if there is a Chinese "curry powder" that you're supposed to use but despite the Indian curry flavour, it tasted great.

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