Singapore Noodles (Singapore Mei Fun)

oliveandmango.com

Yvonne Bos

subheading: For the Singapore Noodle Sauce:

4 tablespoons soy sauce

1 to 2 tablespoons fish sauce

1 tablespoon oyster sauce

1 teaspoon sugar or honey

1 tablespoon curry powder - or curry paste hot or mild

½ teaspoon Turmeric is optional for colour

subheading: For the Singapore noodles:

300 grams (or 10 to 11 oz) vermicelli Rice noodles

3 to 4 tablespoons vegetable oil, divided

3 eggs, whisked

½ lb chicken thighs sliced thin

½ lb shrimp peeled and Deveined

½ lb of char Siu bbq pork (homemade or storebought), sliced

1 shallot peeled and sliced

1 small carrot peeled and julienned or sliced into thin strips

1 bell pepper sliced thin

1 cup bean sprouts

3 cloves garlic, peeled and minced

3 green onions slices into 1.5 inch pieces plus more for garnish

Directions at oliveandmango.com

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