Singapore Noodle Rice

Ingredients

• 100 grams noodles, boiled
• 3/4 cup rice. boiled
• 1 medium onion
• 2 teaspoons + 5 tablespoons oil
• 1/2 medium red capsicum
• 1/2 medium green capsicum
• 1 teaspoon finely chopped ginger 
• 1 teaspoon finely chopped garlic 
• 3 tablespoons red chilli powder
• 2 teaspoons curry powder
• 3 teaspoons tomato puree
• 1 1/2 tablespoons sweet red chilli sauce
• Salt to taste
• 1 pinch black pepper powder
• 1/2 cup bean sprouts + for garnish 
• Fresh red chilli for garnish
• Spring onion greens for garnish

Method

1. Halve onion vertically and then slice both the halves horizontally.
2. Heat 2 teaspoons oil in a non-stick wok. Heat 5 tablespoons oil in another non-stick pan. Remove from heat and cool a little.
3. Add sliced onion to wok and saute for 2 minutes.
4. Cut green and red capsicum into thin strips and add to the wok along with ginger and garlic, saute well.
5. Take red chilli powder in a bowl.
6. Add noodles and curry powder to the wok and toss well.
7. Add the hot oil from the non-stick pan to the red chilli powder in the bowl and set aside.
8. Add tomato puree, red chilli sauce, rice, salt and pepper powder to the wok and mix well.
9. Add bean sprouts and mix. Let everything get heated through.
10. Transfer the noodle rice onto a serving dish, garnish with fresh red chilli and spring onion greens, drizzle some chilli oil on top and serve hot.