Singapore Noodles

What's not to like about the famed Singapore Noodles?    Dry fried with onion, ginger, garlic and the signature curry powder, the rice vermicelli picks up all the delicious flavours and the aroma coming from the wok is exhilarating, making it a pleasure to cook.  Any good curry powder would do the job - adjust the amount to the level of heat you desire.  Toss in some nice juicy prawns and sliced Chinese barbecue pork (Char Siu), or some leftover cooked chicken meat you happen to have in the fridge.  A vegetarian version is also nice.  Don't skip the bean sprouts thrown in at the end for crunch and freshness.  I recently learned that this Singapore Noodles did not really originate from Singapore, which doesn't make me like it less, of course.  

Serves 4

INGREDIENTS

• 200g /  7oz rice vermicelli noodles
• 4 tablespoons vegetable oil
• 2 eggs, lightly beaten
• 12 prawns, peeled and deveined
• 200g / 7 oz Chinese barbecue pork or cooked chicken, sliced
• 1 onion, thinly sliced
• 2 garlic cloves, finely chopped
• 1 tablespoon fresh ginger, finely chopped
• 2 tablespoons curry powder
• 1 red capsicum, deseeded and cut into strips
• 2 tablespoons light soy sauce
• 1 teaspoon sugar
• 300g / 10½ oz bean sprouts
• 1 teaspoon sesame oil
• a handful of coriander leaves, for garnishing

METHOD

1. Place dried vermicelli in a large heatproof bowl.  Pour in boiling water until the noddles are submerged.  Let them soak for 4 minutes, loosening them up gently with a pair of tongs.  They should be tender but still springy.  Drain in a colander and rinse under a cold tap.  Set them aside to air dry in the colander.
2. Heat 1 tablespoon oil in a wok over medium heat until hot.  Pour in the egg and swirl it around to make a thin omelette.  When the egg is almost set, roll it up gently with the spatula.  Remove to a cutting board to cool slightly, then slice up thinly into ribbons.
3. Add 1 tablespoon oil to the same wok over medium high heat.  Add the prawns and stir fry until they curl up and change colour.  Remove to a plate and set aside.
4. Heat another 2 tablespoons oil in the same wok over medium high heat.  Add onion and stir fry for 1-2 minutes or until golden.  Add garlic, ginger, and curry powder.  Stir fry for a further minute until very aromatic.
5. Add the capsicum, followed by the barbecue pork/cooked chicken and prawns to the wok.  Toss them about for 1 minute to heat through.
6. Add the vermicelli, soy sauce and sugar.  Toss until well combined, about 1 minute.
7. Add the bean sprouts and the egg ribbons.  Give it a final toss.
8. Drizzle with sesame oil and garnish with coriander leaves.