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PORK & BEAN SPROUT SINGAPORE NOODLES

PREP + COOK TIME 30 MINUTES SERVES 4

300g dried rice vermicelli noodles

2 tablespoons mild curry powder

1 tablespoon dark soy sauce

2 tablespoons Chinese cooking wine (shao hsing)

2 teaspoons white sugar

½ cup (125ml) water

¼ cup (60ml) vegetable oil

1 medium red onion (170g), halved, sliced thinly

1 medium red capsicum (200g), seeded, sliced thickly 3 cups (240g) shredded green cabbage

2½ cups (200g) bean sprouts 300g Chinese barbecued pork (see notes), sliced thinly

1 cup loosely packed fresh coriander leaves

½ cup (40g) bean sprouts, extra

1 Place noodles in a large heatproof bowl, cover with boiling water; stand for 6 minutes or until tender; drain under cold water.

2 Meanwhile, stir curry powder, soy sauce, cooking wine, sugar and the water in a small bowl until sugar dissolves.

3 Heat 1 tablespoon of the oil in a wok over medium-high heat. Add onion; stir-fry for 1 minute. Add capsicum; stir-fry a further minute. Add cabbage; stir-fry about 2 minutes or until softened slightly. Remove vegetables from wok.