Singapore Noodles

Over the last four evening I have solely eaten Singapore Noodles (3 M&S dishes and 1 courtesy of Mr Charles Oniye). I had better learn how to cook this dish as buying ready meals costs too much.

250g rice vermicelli noodles
vegetable oil
150g pork fillets , cut into strips
12 raw peeled tiger prawns , fresh or frozen
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 beansprouts
4 tbsp soy sauce
1 bunch fresh chives , chopped
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.