Singapore Noodles

Serves 2

2 tbp cooking oil
2-3 garlic cloves, minced
2 tbs finely slivered ginger
Saucepan of boiling water
Pinch salt
4-6 vermicelli nests
2 cups of cooked chicken, beef, pork or prawns (diced)
1 cup of sliced spring onions
1/2 red pepper diced
1 tsp of minced chilli (if preferred)
2 tbs oyster sauce
2 tbs curry powder
2 tsp soy sauce
2 cups boiling water

Heat 2 tbs cooking oil in wok or frying pan. Add garlic and ginger. Cook until tender.

Boil water in saucepan (with pinch of salt) and add nests of vermicelli to the uncovered pot. Make sure nests are covered with the water. Turn off heat and let stand.

Add meat, shallots, red pepper and chilli to wok. Stir fry until hot.

Add oyster sauce, curry powder and soy sauce. Stir and toss well to mix thoroughly.

Drain noodles and place evenly in serving bowls. Add the cooked veggies and meat.

Pour cup of boiling water into each bowl and serve.

This recipe makes 2 large serves.

This recipe was also published in the July 2008 edition of Border Crossings, the magazine of LCA International Mission.