EASY SINGAPORE NOODLES
Ingredients
- 1 rasher bacon, chopped into small pieces
- 1 tbsp vegetables oil
- 1 spring onion, finely sliced
- 1 small carrot, cut into matchsticks
- 1/2 red pepper, sliced
- 3 mushrooms, sliced
- 6 green beans, sliced
- 1 small clove garlic, crushed
- 1 nest of dried egg noodles
- 1 tsp curry powder
- 1 tsp turmeric
- 1/4 tsp ground ginger
- 1-2 tbsp soy sauce
- 1 egg, whisked
Instructions
- First, fill a small saucepan with cold water and bring to the boil. Then add the egg noodles and simmer for 4 minutes until just underdone. Drain the noodles and stir in 1 tablespoon soy sauce and a drizzle of oil to stop them sticking together. Set aside for now.
- Heat a wok or frying pan over a high heat and add the rest of the oil. Add all the vegetables except the spring onions. Cook for 5 minutes, stirring regularly until softened then set aside in a bowl.
- Place the wok/frying pan back on the heat and add more oil if needed. Fry the chopped bacon until crispy.
- Add the vegetables, spring onions, noodles and all the remaining ingredients and stir fry over a high heat until piping hot.
- Turn down the heat slightly, make a space at the bottom of the pan and pour in the egg. Stir the egg in this space, cooking and scrambling it before mixing it into the noodles.
- Serve