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Singapore Noodles

125gm vermicelli noodles, bean or rice
1 packet bean shoots
1 teaspoon sugar
1/2 teaspoon white pepper
1 teaspoon turmeric powder
1/2 tablespoon Malaysian curry powder
1/2 teaspoon powdered chicken stock (optional)
1/2 green capsicum
1/2 red capsicum
1/2 large onion
fresh chilli, to taste
4 spring onions
1 Lop Chong sausage or 60gm Char sui pork
8 green prawns, peeled
2 eggs
2 tablespoons peanut oil
chilli paste, to taste (optional)

Soak the noodles in cold water for about half an hour. The bean
shoots should also be put in cold water until you are ready to use

Combine the sugar, white pepper, turmeric powder, Malaysian curry
powder and if you're using the chicken stock, add that too.

Thinly slice the green capsicum, red capsicum, onion and chilli.
(Note: be conservative with the chilli if you're using it for the
first time.) Cut the spring onions into small strips. Slice the
pork or sausage thinly. Chop the prawns roughly and sear in hot
oil in a hot wok, then put them aside. Beat the eggs, pour into
the wok and quickly fry into an Asian style omelette. Put aside.

Put the peanut oil in the wok and when it's hot, add the spices.
Stir them around quickly making sure they don't burn. (Note: peanut
oil doesn't burn like some oils, so it's the best one to use.)

Add the drained noodles, sausage, vegetables and drained bean
sprouts, tossing continuously. Try and pull the noodles apart with
a fork, dispersing the other ingredients through them.

When the vegetables have wilted down slightly, add the spring
onions, prawns and egg, and the chilli paste if using. Stir through,
then serve.


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