Singapore Noodles – Love and Cook

Ingredients

• 3 tablespoons groundnut ( or vegetable oil)
• 2 tablespoons curry powder
• large pinch chilli powder
• 2 tablespoons shaoxing rice wine (or sake or dry sherry)
• 2 tablespoons light soy sauce (or Kikkoman Japanese soy sauce)
• 1 teaspoon sugar
• dash of sesame oil
• 1/2 teaspoon chicken stock concentrate (or veggie stock concentrate)
• 500 g rice vermicelli noodles (fresh, or 250g dried)
• 3 garlic cloves (grated)
• 1 teaspoon fresh ginger ( grated)
• 1 green chilli ( chopped finely, optional)
• 2 large shallots (or red onions, sliced thinly)
• 2 eggs ( large, lightly beaten)
• 4 spring onions (sliced into 2-inch pieces)
• 2 teaspoons lime juice (plus lime wedges for serving)
• Handful fresh coriander (chopped)
• 5-8 mushrooms ( sliced)
• 1 cup bean sprouts
• 1/4 cup green peas
• 1 red pepper (or yellow/green, seeded, and cut into matchsticks)
• 1 medium carrot (cut into matchsticks)
• 200 g prawns (or chicken, sliced pork, cooked roast pork, firm tofu, chopped bacon, etc.)
• 10-12 green beans (sliced diagonally & microwaved for 2 minutes)