Singapore Noodles

Ingredients

• 2 cups rice sticks, soaked in hot water for 10-15 mins and strained
• 3 eggs
• 1 1/2 tablespoons sesame oil (til oil)
• 1 inch ginger, grated
• 1 tablespoon chopped garlic 
• 2-3 fresh red chillies, diagonally sliced
• 1/2 cup prawns (medium),shelled and deveined
• 150 grams boneless chicken breasts, cut into strips
• Salt to taste
• 1 medium red bell pepper, cut into strips
• 1 medium green capsicum,cut into strips
• 2 teaspoons soy sauce
• 1/2 cup chicken stock
• 1/4 cup bean sprouts
• 2 spring onion greens stalks, diagonally sliced
• 1 tablespoon chopped fresh coriander leaves 
• 2 tablespoons curry powder

Method

1. Break eggs into a bowl. Add salt and ½ tablespoon curry powder and whisk well.
2. Heat ½ tablespoon sesame oil in a non-stick pan. Add egg mixture and stir till well scrambled. Transfer onto a plate and set aside.
3. Heat remaining sesame oil in the same pan. Add ginger and garlic and sauté on high heat.
4. Add red chillies and mix well. Add prawns and chicken and toss to mix. Add remaining curry powder and salt and mix well.
5. Add red peppers and capsicum and toss on high heat. Add rice sticks, soy sauce, chicken stock and scrambled eggs and mix well. Cook for a minute.
6. Add bean sprouts and spring onion greens and mix well. Switch off heat, add chopped coriander and mix well.
7. Garnish with spring onion green curls and sliced red chillies. Serve hot.

Nutrition Info