RECIPES OF SINGAPORE

Ingredients

1/2 lb

2 1/2 cups

1

4 cups

2 cups

4 oz

1 1/2 tbsp

1 1/2 tbsp

1 1/2 tbsp

1/4 cup

3 tbsp

1/2 tsp

1 tsp

1/4 tsp

1/2 tsp

2 tbsp

Thin rice noodles
Onion
Red pepper (cut into thin slices)
Sui choy (Napa cabbage) (slice thinly)
Mung bean sprouts (rinse and drain)
Barbecued pork (cut into thin slices)
Garlic (finely chopped)
Ginger (finely chopped)
Curry powder
Chicken stock
Light soy sauce
Sugar
Salt 
Black pepper
Brown sugar (optional)
Oil (for stir-frying)

1. Soak the rice noodles in hot water for about 15 minutes to soften and drain
2. Add cold water and drain again (If desired, chop the noodles into smaller pieces to make them easier to work with while cooking)
3. Mix together  garlic, ginger and curry powder for the curry seasoning and set aside
4. Mix together the sauce ingredients chicken stock, light soy sauce, sugar, salt, black pepper and brown sugar (optional) and set aside
5. Heat wok and add oil and when oil is ready, add the curry seasoning and onion and stir-fry on high heat for 1-2 minutes
6. Add the red pepper and fry for another minute
7. Add the sui choy and stir-fry for another 2-3 minutes (until it softens)
8. Add the bean sprouts and cook for about 20 seconds, then add the barbequed pork and the noodles
9. Add the sauce, tossing the ingredients carefully to mix (If too dry, add a bit more chicken stock or water)
10. Test and adjust the seasoning, adding more curry powder, soy sauce or brown sugar as desired
11. Serve hot