Singapore noodle stir fry

Singapore noodles are a Cantonese dish from Hong Kong. This dish has a delicate warm curry flavour and, importantly, aroma. To the British, who brought curry to Hong Kong, the combination of curry powder and noodles was reminiscent of Singapore's Indian-Chinese fusion, so the dish was called Singapore noodles. A delicious quick and simple meal.  

Ingredients 

2 Tbsp Chinese cooking wine

2 Tbsp curry powder

2 Tbsp vegetable oil

2 eggs beaten

200g Singapore Noodles

200g prawns, mixed seafood or chicken

1/2 medium brown onion, sliced

2 cloves garlic, minced

1 Tbsp ginger, minced

1 red capsicum, thinly sliced

1 green chili (optional)

Method

Cook noodles in boiling water for 3-4 mins. Drain and rinse.

Combine soy sauce, cooking wine and curry powder and set aside.

Add 1 Tbsp oil to large pan or wok over medium heat. Add beaten eggs and swirl it around the pan to create a thin omelette. Remove when cooked and slice thinly.

Add remaining oil to pan and turn heat to high then add all inredients except the sauce mixture and egg and cook quickly till meat is cooked.

Add the sauce, noodles and omelette to the pan and toss over high heat 2-3 mins till combined and heated through.

Serve immediately.