RECIPES OF SINGAPORE

Ingredients

125 gm

1 medium

2 tbsp

2 tsp

1/2 tsp

1/2 cup

1/4 cup

2 tsp

125 gm

Dried rice stick noodles

Onion

Cooking oil

Curry powder (mild)

Salt

Frozen peas

Coconut milk or vegetable stock

Soy sauce

Chinese barbecued pork or roast pork thinly sliced

1. Place the rice noodles in a bowl, cover with hot water and leave to soak for about 20 minutes
2. Drain well in a colander
3. Cut the onion into eighths and separate the layers
4. Heat the oil in a wok and add the onion and cook over high heat for 1 minute
5. Add the curry powder, salt and noodles and toss to coat
6. Add the peas, coconut milk and soy sauce, tossing a few times to combine
7. Cover the wok tightly, reduce heat to very low and cook for about 3 minutes
8. Gently stir the sliced pork through and heat for a further minute

Serve as a course on its own or as a snack