Singapore Noodles

Ingredients

• 200g thin rice noodles
• 2 eggs
• 1 capsicum, 1 onion, 1 carrot, in thin strips
• 1 cup cabbage, shredded
• 2 tbsp curry powder
• 2 tbsp soy sauce
• 1 tsp sugar
• 6 garlic cloves
• Spring onion
• 4 tbsp oil

Method

1. Soak the noodles in hot water till just bendy, then drain and toss with 1 tsp oil.
2. Scramble the eggs, take out.
3. High heat: garlic, then all the vegetables, 3 minutes. Keep them crisp.
4. Push aside, add the curry powder to the bare oil and fry 30 seconds — this wakes it up.
5. Noodles and soy in, toss with tongs, lifting rather than stirring so they don't break.
6. Eggs back in, spring onion, off the heat.