Singapore Noodles

Ingredients
120 gm rice vermicelli (rice noodles) - soaked 15 mins in hot water and drained

1 1/2 cups sprouts - blanched and drained

1 cup chopped spring onions

1 capsicum - cut into strips

1 1/2 cups thinly sliced cabbage

1/2 cup thinly sliced onion

2 tsp chopped garlic

2 tsp chopped ginger

1/4 cup water or stock

2 Tbsp soya sauce or to taste

1 tsp sugar

Salt and black pepper to taste

1 1/3 Tbsp Vietnamese curry powder

1/4 cup oil

Method

1. In a small bowl, mix together the water/stock, soy sauce and brown sugar. Set aside. 
2. Heat oil in a large wok and over high heat,add the curry powder and garlic. Stir-fry until fragrant. 
3. Add the onion, stir-fry until it begins to soften. 
4. Push to the side and add the ginger and spring onions and stir-fry until the spring onions soften. 
5. Add the capsicum and cabbage and stir-fry till a little soft.
6. Stir in the bean sprouts, cook briefly, then add the noodles. 
7. Add the sauce, tossing the ingredients carefully to mix. 
8. If too dry, add a bit more water/stock. 
9. Add salt and black pepper to taste. Serve hot.