Celebrate Singapore day

Today is national Singaporean Day. I'm not sure what we are supposed to do about this but I'm going to have noodles for dinner done in the style of Singapore. I love the fresh taste of these. Give them a try! I leave out the pork but either way they are great.

Singaporean Noodles

250g rice vermicelli noodles

vegetable oil

150g pork fillets, cut into bite-sized strips

12 raw peeled tiger prawns

3 garlic cloves, crushed

2cm piece ginger, grated

1 onion, cut into thin half moons

1 red pepper, sliced

2 tsp curry powder

1 tsp turmeric

300g bean sprouts

4 tbsp soy sauce

1 bunch fresh chives, chopped or 3-4 scallions

4 eggs, beaten

2 red chillies, sliced

2 limes, quartered

Soak the noodles following the packet instructions and drain. Heat some oil in a wok and fry the pork until it is browned and just cooked through, tip onto a plate. Add the prawns and fry until cooked. Rinse out the wok.

Add a little oil to the wok and fry the garlic and ginger until light brown. Add the onion and pepper and cook until just beginning to soften, then add the spices and cook for a minute. Add the bean sprouts, noodles and about 2 tbsp water and toss everything together.

Add the soy sauce, some seasoning and chives and stir for another minute. Push the noodles to one side of the wok and drop in the eggs. Cook, stirring for 1 minute then stir through the noodles.

Serve both with sliced chillies sprinkled on top and lime wedges to squeeze over.